Recipe for egg and cheese breakfast muffins with mushrooms and thyme
The older I get, the more I understand the importance of breakfast. Eating first thing in the morning never has come naturally to me; when I was younger, I seldom ate before noon, and even now, I usually need to work for a few hours before I can face anything more substantial than coffee. Egg and cheese breakfast muffins, made ahead and stored in the refrigerator, give me the protein boost that sees me through the day. And, like quiche or frittata, these muffins taste delicious with any mix-ins: green chiles, slow-roasted tomatoes, bell peppers, fresh herbs, smoked salmon or bacon or turkey sausage. Raid the fridge and have fun. Some day, I might learn to love breakfast. After all, I already love breakfast muffins.
Egg and cheese breakfast muffins with mushrooms and thyme
6 oz roughly chopped mushrooms (white or cremini)
12 large eggs
2 cups grated or shredded cheese (I use Sargento reduced-fat shredded four-cheese Mexican blend from the supermarket; you can use any blend of Monterey Jack, cheddar, mozzarella, etc.)
2 Tbsp skim milk
1-1/2 tsp dried thyme leaf
1/2 tsp kosher salt
1/2 tsp fresh black pepper
Preheat oven to 375°F. Prepare a standard 12-muffin tin and two small ramekins by spraying with cooking spray, or lining with paper muffin liners.
In a small, nonstick frying pan over low heat, cook the mushrooms until they have given up their liquid and are beginning to brown. (Do not add any fat to the pan.) Set aside to cool slightly while you prepare the remaining ingredients.
In a large bowl, whisk the eggs until smooth. Add the remaining ingredients, and whisk to combine. Stir in the cooled mushrooms.
Use a 1/3-cup measuring cup to fill the muffin tin and ramekins. (Or, make 12 muffins and cook the leftover as scrambled eggs.)
Bake for 35 minutes. The muffins will be puffed and brown on top. Remove from the oven and set aside to cool for 5 minutes before serving. The muffins will begin to collapse a bit as they cool. Or, let them cool completely and pack two-to-a-bag for the refrigerator.
More recipes in The Perfect Pantry:
Green chile, cheese and egg breakfast or lunch muffins
Corn, Green chile, egg and cheese casserole
Red pepper, asparagus and spinach quiche
Oven-baked tortilla española
Other recipes that use these pantry ingredients:
Cottage cheese and egg breakfast muffins with ham and cheddar, from Kalyn's Kitchen
Herb-baked eggs, from A Bloggable Life
Smoked salmon egg casserole with potatoes and dill, from Cookin' Canuck
Spinach and mushroom frittata, from Cooking.. by the Seat of My Pants!
Spicy baked egg muffins, from Lisa's Kitchen