Mushroom & cheese egg puffs

Instead of the usual quiche, our gorgeous-looking frittata-style puffs ? soaked in a muffin pan ? make pretty individual servings.

Mushroom & cheese egg puffs
Mushroom & cheese egg puffs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

puffs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 8

    * 8 oz (227 g) pkg sliced button mushrooms

  • 1

    * 1 small red pepper, chopped

  • 3

    * 3 garlic cloves, minced

  • 1 1/2

    * 1 1/2 cups (375 mL) frozen hash browns

  • 2

    * 2 tsp (10 mL) paprika, preferably smoked

  • * Generous pinches salt and pepper

  • 8

    * 8 eggs

  • 1/3

    * 1/3 cup (75 mL) milk

  • 1

    * 1 tbsp (15 mL) Dijon

  • 2

    * 2 green onions, sliced

  • 1

    * 1 cup (250 mL) crumbled feta

Directions

1. Preheat oven to 375F (190C). Coat a large frying pan with oil and set over medium heat. When hot, add mushrooms. Stir often until browned around edges, 5 to 7 min. Add pepper, garlic, hash browns, paprika, salt and pepper. Stir often until potato has heated through, about 2 min. Turn into a bowl. Refrigerate until cool. 2. In a medium bowl, whisk eggs with milk, Dijon, salt and pepper. Coat a 12-cup muffin tin with oil. Divide mushroom mixture between cups. Sprinkle with green onions and feta. They will be very full. Pour some of the egg mixture overtop and let it soak through, then top with remaining egg mixture. Bake in centre of oven until set in centre, 25 to 30 min. Let stand 5 min., then run a knife around inside edge of cups. Carefully turn puffs out. Place on plates. * Make ahead Prepare mushroom mixture and cool. Stir in green onion and feta. Prepare egg mixture and pour into a storage container. Cover both and refrigerate overnight. When ready to bake, spoon mushroom mixture into oiled muffin cups. Pour egg mixture overtop. Bake as above.

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