Here’s an irresistible omelet in muffin form, for those busy mornings when you’re on the go. Flavored with sautéed crimini mushrooms, cheddar cheese, ham and chives, they’re delicious served hot out of the oven or at room temperature, and they can even be made ahead and kept in the fridge for when the craving strikes.
Mushroom Egg Bites
These savory omelet muffins—packed with mushrooms, cheddar, ham, and chives—are perfect for busy mornings. Enjoy them warm or cold, and make ahead for easy grab-and-go meals.
Ingredients
- Nonstick cooking spray
- 2 tablespoons unsalted butter
- 8 ounces crimini mushrooms, sliced
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup diced ham
- 3/4 cup shredded sharp cheddar cheese
- 2 tablespoons minced chives
- 9 large eggs
- 1/3 cup whole milk
Instructions
- Preheat oven to 350˚F. Spray a 12-cup muffin tin with nonstick cooking spray.
- Melt butter in a 10-inch skillet over medium-high. Add mushrooms; cook until lightly browned, about 5 minutes. Season with pepper and 1/4 teaspoon salt, remove pan from heat. Transfer to plate to cool slightly. Set aside 12 mushroom slices to top each egg bite.
- Combine remaining cooked mushrooms, ham, cheese and chives between muffin cups, dividing evenly.
- In a large bowl, whisk eggs, milk and remaining 1/4 teaspoon salt until frothy. Ladle egg mixture into muffin cups. Top each with one of the reserved mushroom slices.
- Bake in the center of the oven until the eggs are just set, about 25 minutes. Let cool for 5 minutes, then run a knife around edges of each muffin cup and tip the pan to release the bites.
- Serve warm or cool to room temperature. Egg bites will keep in refrigerator for up to 3 days; reheat before serving.