Fridge Friend Recipes
Mushroom, Cheese and Egg Breakfast Muffins recipe
Sav savoury breakfast muffins with soft mushrooms, melted cheese and baked eggs in a tender, golden bite. They’re ideal for a make-ahead brunch or a quick grab-and-go morning meal.
35 min · Easy · British Jump to method
Ingredients
- 6 Eggs
- 150g Mushrooms
- 80g Cheddar Cheese
- 60ml Milk
- 10g Margarine
- 1 pinch Salt
- 1 pinch Black Pepper
- 2 Spring Onions
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 236 kcal |
| Protein | 16.2 g |
| Carbohydrates | 4.7 g |
| Fat | 16.9 g |
| Saturated fat | 8 g |
| Fibre | 0.8 g |
| Sugar | 2.4 g |
| Sodium | 210 mg |
Why this works
A protein-rich, relatively low-carbohydrate breakfast option, but with moderate saturated fat and sodium from the cheese, eggs, and added salt.
High-quality protein. Eggs and cheddar provide a substantial amount of complete protein, supporting satiety and muscle maintenance.
Source of B vitamins and selenium. Eggs contribute vitamin B12, riboflavin, and selenium, while mushrooms add a little vitamin D if exposed to light.
Higher saturated fat and sodium. Cheddar and the added pinch of salt increase saturated fat and sodium, which may be a consideration for heart health.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5) and lightly grease a 6-hole muffin tin with a little margarine.
Make sure the oven has fully reached temperature before the tin goes in, so the muffins start setting straight away rather than spreading in the holes. Use just enough margarine to leave a thin sheen, as too much can make the edges greasy instead of neatly browned.
- Slice the mushrooms and cook them in a dry frying pan over a medium heat until softened and any moisture has evaporated. Set aside to cool slightly.
Keep the mushrooms in a single layer and stir only occasionally so they colour lightly instead of steaming. They are ready when the pan looks dry and the pieces feel tender rather than squeaky.
- Beat the eggs with the milk in a large bowl, then stir in the cooked mushrooms and most of the grated cheese. Season if using salt and black pepper.
Beat until the eggs and milk look completely uniform and a little foamy at the surface, which helps the muffins bake up evenly. Let the mushrooms cool briefly first so they do not start cooking the eggs on contact.
- Divide the mixture evenly between the muffin holes, then sprinkle the remaining cheese over the top.
Stir the filling gently rather than whisking hard, or the mixture can become dense and the cheese may clump in one spot. A loose, even distribution in the bowl makes it easier to portion without overflowing.
- Bake for 18–22 minutes, until the egg muffins are set in the centre and lightly golden.
Judge the bake by the centre: it should look just set with only the slightest wobble, not wet or glossy. If the tops are browning too quickly, lower the oven shelf a notch rather than removing them early.
- Leave to cool for 5 minutes before loosening and serving warm.
Leave them in the tin for the full cooling time so the structure firms up and they release cleanly. Run a thin knife around each edge before lifting, especially if any cheese has melted against the sides.
Other Mushroom Recipes
Egg and Vegetable Bake with Cheese
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Baked Eggs in Ham Cups with Cheese
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Carrot and Red Onion Frittata
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Cheddar Bacon Breakfast Muffins
25 min · Savoury, tender breakfast muffins packed with crispy bacon and sharp cheddar. They make a hearty grab-and-go start to the day.
Cheese and Bread Strata with Dijon and Herbs
45 min · A savoury, comforting baked bread and cheese casserole with a golden top and a soft, custardy centre. It’s an excellent way to turn simple bread and cheese into a satisfying brunch or light supper.
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