Ingredients

The following ingredients have 12 Servings
  • 1 tsp olive oil
  • 1/2 cup yellow onion, chopped
  • 8 oz sliced mushrooms, chopped
  • 1/2 tsp dried thyme
  • 1/4 cup goat cheese
  • 9 large eggs
  • 1/3 cup milk (any kind will work)
  • 1/2 tsp sea salt
  • Freshly ground black pepper, to taste

Instruction

  • Preheat oven to 375 degrees F.
  • In a large pan heat olive oil over medium heat.
  • Add onions and sauté until translucent (about 3 minutes)
  • Add in mushrooms and saute for another 5 minutes or until mushrooms are cooked through.
  • Turn off heat and add in thyme and goat cheese and mix until well combined.
  • In a separate bowl whisk eggs and milk. Add in sea salt.
  • Grease a muffin tin VERY well (and add optional parchment circles as shown above) and add roughly a tablespoon of the onion-mushroom mixture to all 12 cups.
  • Top with egg-milk mixture until each cup is full and sprinkle each with pepper.
  • Bake egg muffins for 13-15 minutes or until egg has set.
  • Remove from oven and let cool for 20 minutes.
  • Place a knife around the edges until the frittatas loosen up and are easy to remove.
  • Will keep in fridge for up to 1 week or store in freezer for 3 months (see storage instructions above)