Guest Post: Scrambled Egg Muffins with Shiitake Mushrooms by Eat. Live. Travel. Write
As you know from my previous guest post for Mushrooms.ca, I love mushrooms for breakfast. But since I don’t always have the time to spend in the mornings making something as complicated as a galette, I have been looking for ways to incorporate mushrooms that are fast, easy, look good and taste delicious. I do try to eat some protein for breakfast and an easy way to do this is with eggs. My new favourite way to eat eggs in the morning (even during the week) is in the form of scrambled egg muffins and I couldn’t think of a better add-in than gorgeous shiitake mushrooms.
The “muffins” are the perfect quick weekday breakfast because they can be whipped up in the time it takes to brew a pot of coffee, but they are also a fantastic dish to serve for a large gathering – and a bonus? You can totally personalize everyone’s muffin depending on what addins they like. Pour in the egg mixture and let them choose – peppers, bacon, vegetables, different cheeses, and, of course, mushrooms!
Scrambled egg muffins with Shiitake mushrooms
Makes 8 muffins in a standard muffin tin
1/3 cup milk
6 teaspoons freshly grated Parmesan cheese
about 16 shiitake mushrooms, thinly sliced and sauteed in a small amount of olive oil, then drained
salt and pepper
Preheat oven to 400F. Lightly oil the muffin tin using a paper towel.
Lightly beat the eggs and milk. Season with a pinch of salt and pepper. Sprinkle in most of the Parmesan, reserving a small amount to sprinkle on top of the muffins,
Place a teaspoon of the mushrooms in each muffin tin. Pour in the egg mixture to about 3/4 full (the mixture will puff up when it cooks).
Add about another teaspoon of mushrooms in each muffin tin. Top with remaining cheese.
Bake for 12-15 minutes until top is puffy and golden.
Remove from muffin tins and serve immediately (I sprinkled with parsley and added a cooked mushroom to make them look pretty but you can just eat them as is!)
A great way to start the day!
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