Mini Mushroom Frittatas

Mini Mushroom Frittatas are on Sweet Caramel Sunday. Jam packed with flavour this recipe is great for breakfast, brunch or lunch!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Australian, International

Keyword: frittatas, mushroom frittatas, quiche

Servings: frittatas

Calories: 74kcal

Preheat oven to 180 degrees
In a medium sized mixing bowl, crack eggs, add cream cheese, grated cheese, salt and pepper
In a small bowl, add the sliced mushrooms, melt the butter in a microwave glass serving jug and add garlic when melted
Sprinkle chives and thyme over mushrooms and then pour garlic butter over, stir to mix through
Add mushrooms to the egg mix and stir to combine
Spray 12 whole muffin tin with oil and then pour the frittata mix into the measuring job you melted the butter in and fill each muffin hole equally.
Bake for 20 minutes at 180 degrees

These bad boys freeze extremely well and make a great work lunch. Pair them with fresh spinach leaves and your week is sorted.
Any milk is fine, I use almond as I always have it in my home and I rarely have cow's milk as I don't drink enough of it to not waste it.
Fresh chives is fine too, I would love to grow them, but I have an unsuccessful track record when it comes to growing herbs which I am working on!).
I use minced garlic for this - you could use a clove, but I am not super skilled at , mincing it up finely, don't want to wash up a food processor and this is meant to be super easy, not spend 5 hrs in the kitchen post cooking washing up.
The technique of pouring the mix into the muffin tin means less spillage and no messy hands.
Top each muffin with one slice of mushroom so when you are looking at them in their frozen state you will know which ones are which (ie if you have 2 batches in there).