This Mushroom and Onion Frittata recipe is ideal for when you want an extra tasty breakfast. They can be on your plate in less than 30 minutes, giving you the perfect start to your day!
Whether you are wanting to enjoy a leisurely weekend breakfast or need something easy to eat on the move, these Mushroom and Onion Frittata Muffins make the ideal breakfast or mid-morning snack. We have never been a family that enjoys getting up early so are always in search of the ideal breakfast to eat on the way to school or even at the desk.
While I do love to saute the onions and mushrooms, I realise that not everyone will want to do that first thing in the morning. This recipe can be prepared partly or fully baked the previous night. Simply store these egg muffins in the fridge overnight and warm up in the microwave for 30-45 seconds the following morning.
For more Breakfast Mushroom dishes, check out these Ultimate Mushrooms on Toast or Bacon, Mushroom and Basil Savoury Muffins.
Why you will enjoy these Breakfast Mushroom Muffins
- A super tasty way of enjoying eggs and mushrooms. So many breakfast recipes are bland and boring but the copious amounts of herbs make these extra tasty.
- Easy to eat either at home or on the school run, or in a picnic – These Egg Muffins can be enjoyed hot or cold at any time of day.
- Make ahead – This recipe can be made the night before and warmed up if desired.
- High in protein and carb free. A super way to start your day, giving you all the energy you need for the day ahead.
- Using Simple Ingredients – If you don’t have the herbs mentioned simply try some alternatives.
Ingredients Needed for Mushroom Egg Muffins
Eggs – Medium or Large Eggs will do. Whatever you have available. Some people prefer to use a mixture of full eggs and egg whites for their savoury muffins, but I think for a breakfast muffin recipe you need whatever is easiest and quickest. So, whole eggs it is!
Milk – I use semi-skimmed but again, whatever you have to hand, whole milk, skimmed or even heavy cream will also be fine.
Mushrooms – We always have chestnut mushrooms. Their nutty, deep flavour works well with this recipe. Button and white mushrooms are unlikely to provide a strong enough taste. You could also try dried mushrooms, following the instructions to hydrate on the packet.
Herbs – Either fresh or dried herbs work brilliantly with this recipe. I love both dried and fresh thyme and parsley but feel free to experiment with your favourites – Rosemary also pairs very well with egg and mushrooms.
Onion – You are not wanting a very strong taste of onion so use whatever you have to hand. Red onions, brown onion, salad (spring) onions and shallots all work great in this recipe. The trick is to slowly cook them down so they are soft.
Salt and Black Pepper – Just half an tsp salt will do but be liberal with black pepper. This recipe can take it!
Butter and Olive Oil (Not pictured) for sautéing the onions and mushrooms and oiling the muffin tray. If you use salted butter, you may want to consider reducing how much salt you put into the recipe. You can always add a sprinkle of sea salt after baking if you need more seasoning.
Variations
- The most obvious variation is to add either bacon or ham for non-vegetarians. Just add chopped bacon to the mushroom pan and cook through before adding to the muffin tray.
- Other vegetables that you may like to try include chopped bell pepper (try frozen peppers for speed in the morning – again, just add to the mushrooms and heat through before adding to the muffin tray).
- Cheese lovers may like to try either grated cheddar, parmesan cheese or even feta cheese. Stir 2-3 tablespoons of grated cheese into the egg mixture before adding to the muffin pan.
- Garlic lovers may like to finely chop an garlic clove or garlic salt and add to the onions, to heat through on a medium-high heat.
Equipment needed for this recipe
Muffin Tin – I use a 12 hole tin but only spread the mixture out across 9 of the holes. I find that my silicone muffin pan is easier to get the mini frittatas out of.
Pastry Brush – You may prefer to brush each muffin hole with a pastry brush. For quickness, I wiped the olive oil around each muffin hole with paper towel.
How to make Mushroom and Onion Frittata Muffins
A full list and specific amounts of ingredients are available in the recipe card below
1. Preheat the oven to 200C. Melt butter for a couple of minutes, on a medium heat in a small pan and add the finely chopped onions.
2. Whisk the eggs and milk until you get fluffy eggs. Then add the salt, pepper and herbs. Leave to one side while the onions are softening.
3. Slice the mushrooms fairly finely.
4. Wipe the muffin tray with olive oil and paper towel – You can use cooking spray if you prefer.
5. Once the onions are soft and translucent (you may want to reduce to a low heat to stop them catching), add the sliced mushrooms.
6. Keep cooking for 3-4 minutes until the onion and mushroom mixture is cooked through.
7. Distribute the caramelized onion and mushroom mixture in an even layer across 9 of the muffin holes.
8. Pour the herb and egg mixture evenly across the mushrooms and bake for 14-17 minutes until the top of the frittata turns golden brown and the center of the mushroom frittata is cooked and no longer liquid. Make sure the edges of the frittata don’t start to burn.
How to store and freeze these Mushroom and Onion Frittata
These Mini Frittatas are best eaten on the same day but can be kept for 3-4 days in a airtight container in the fridge. They can be eaten cold but are nicer if you can warm up for 45 seconds in the microwave.
To freeze: Place in an airtight container, with baking parchment in between if you are layering them on top of each other. Freeze for up to 3 months and defrost thoroughly before eating.
Have you tried this recipe yet? Mention @BreakfastsandBrunches or tag #BreakfastsandBrunches! I’d love to see what you are getting up to in the kitchen and will be sure to share!
What to serve with Frittata?
I have already mentioned that these are great to eat on the move. So quick and easy to grab in a morning, if you are in a rush. If you are serving them at another time of day though or as part of a picnic, you might like to consider some of these other recipes that go well with these Mushroom Frittatas:
- Picnic Spicy Herb Potatoes
- Stuffed Bacon and Worcestershire Sauce Sweet Potatoes
- Piri Bacon Potato Cakes
- Fresh Lime and Mint Potato Salad
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Mushroom and Onion Breakfast Frittata
Equipment
- Muffin Tray 9 holes only needed
Ingredients
- 6 Medium Eggs
- 9 Medium Chestnut Mushrooms
- 1/2 Small Onion
- 1 tbsp Dried Herbs I used 1 tbsp each thyme and parsley
- 2 tbsp Milk
- 1 tbsp Butter
- 1 tbsp Olive Oil Or Spray Oil
- Salt & Pepper
Instructions
- Preheat the oven to 200C and chop the onions (finely) and Mushrooms (fairly small)
- Mix the eggs, herbs and salt and pepper. Leave to one side.
- Melt the butter in a small frying pan and saute the onions on a medium heat , until soft and translucent. Add the chopped mushrooms and continue to cook until soft.
- Once cooked, distribute the mushroom and onion mixture evenly across 9 muffin pan holes
- Pour the egg and herb mixture on top
- Bake for 14-17 minutes until the frittatas stop wobbling and are just starting to go golden brown at the edges
- Remove from the oven and enjoy. Best eaten the same day.
They look absolutely delicious… it wouldn’t be easy to just stop at one though! The best thing is, they are Keto friendly! I don’t tend to eat breakfast, but I’d be happy to change that with these in front of me! 🙂 Sim x
Oh it’s impossible to stop at just one! They are so addictive – I should have put a warning to make a double batch in the recipe x
They look delicious, I’m trying these! 🙂
Thank you! They really are easy to make and so tasty!