🍄 Classic Mushroom & Herb Mini Egg Muffins – Bite-Sized Brunch Heroes

Salt & pepper, to taste

Oil or non-stick spray for muffin tin

Instructions

Step 1: Prep the Veggies

1. Heat a small skillet over medium heat with a bit of oil.
2. Sauté mushrooms and onions until soft and moisture is evaporated (5–7 minutes). Set aside to cool slightly.

Step 2: Mix the Eggs

1. In a large bowl, whisk together eggs, milk, herbs, salt, and pepper.
2. Stir in the cooled mushroom mixture and cheese if using.

Step 3: Fill & Bake

1. Preheat oven to 375°F (190°C). Grease a mini muffin tin.
2. Divide egg mixture evenly between muffin cups (about 3/4 full).
3. Bake for 18–20 minutes, or until puffed and set.

Step 4: Cool & Store

1. Let muffins cool slightly before removing from tin.
2. Store in an airtight container in the fridge for up to 5 days.

Tips for Success

• Don’t skip sautéing the mushrooms—it keeps the muffins from getting watery.
• Use silicone liners for easy removal.
• Add chopped spinach or bell peppers for extra veggies.

What to Serve With It

• Sliced avocado or fresh fruit
• Toast or English muffins
• Hot sauce or pesto drizzle

Storage & Reheating

Keep in the fridge for up to 5 days or freeze up to 2 months. Reheat in the microwave or toaster oven until warm.

FAQs

Can I make these dairy-free?
Yes—use plant-based milk and skip the cheese.

Can I use full-size muffin tins?
Absolutely! Just increase the baking time to 25–30 minutes.

Conclusion

These Mushroom & Herb Mini Egg Muffins are tiny but mighty—bursting with flavor and totally meal-prep friendly.

Whip up a batch and brunch better all week.