Ingredients for making egg muffins with mushrooms and zucchini.
- Mushrooms (finely chopped, fresh) 1 cup
- Zucchini zucchini (grated) 1 cup
- 1/4 cup chopped onion
- Spinach or arugula (chopped) 1/2 cup
- Green onion (chopped) 3 tablespoons
- Provencal herbs 1/2 teaspoon
- Salt to taste
- Pepper to taste
- Butter 1 tablespoon
- Olive oil 1 tablespoon
- Eggs 7 pieces
- 1/4 cup milk
- Grated Parmesan 1/4 cup + a little for the top
- Hot sauce 1 teaspoon
- Mustard powder 1/2 teaspoon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Mozzarella (sliced in small pieces) 1/4 cup
- Main Ingredients: Onion, Zucchini, Zucchini, Eggs, Mushrooms, Cheese
Cupcake makers, plates, frying pan, kitchen knife, grater, cutting board, spatula.
Step 1: chop the ingredients for the filling.
Take a handful of peeled and washed fresh mushrooms. Cut them into small pieces.
Rinse the zucchini, rub and drain excess water from it, squeezing slightly.
Peel and chop the onions into small cubes.
Step 2: simmer the filling.
Heat olive oil and butter in a pan.
Place zucchini, mushrooms and onions in a skillet, and fry over medium heat for 5-7 minutesstirring often.
Step 3: add greens to the filling.
Cut green onions and Provence herbs (this is a mixture of fresh basil, sage, oregano, marjoram or one or two).
Add the chopped greens to the pan to the mushrooms and zucchini. Salt, pepper and immediately remove from heat. Shuffle everything together.
Step 4: beat the eggs.
Mix eggs with milk, parmesan, hot sauce, mustard powder, salt and pepper. Beat well with a whisk to make a homogeneous mass.
Step 5: lay out the filling and the egg mixture in the forms.
Lubricate the muffin cupcakes with butter and put the mushrooms stewed with zucchini in them, filling the molds 2/3 in height.
Sprinkle mozzarella on top and pour in the egg mixture. And add some more parmesan at the end.
Step 6: bake egg muffins with mushrooms and zucchini.
Bake egg muffins in preheated until 160-170 degrees oven for 20-25 minutes.
Let the prepared egg muffins cool down, take them out then and place them nicely on a serving plate.
Step 7: Serve the egg muffins with mushrooms and zucchini.
Such pastries are great for a snack. Egg and cheese dough with a rich filling of mushrooms and zucchini is very tasty! Perfect at any time of the year. Suitable for a family breakfast or a small get-together with friends. And the preparation is so simple that you can always bake more.
Enjoy your meal!
- In winter, you can use pickled mushrooms for cooking, of course, the taste of cupcakes will change, but they will not get any worse.