Sunday brunch is a tradition in our house. Every Sunday after church we come home around 10:30 and I immediately start to make brunch while my husband turns on whatever sporting event is playing.
For awhile we have been stuck on making just scrambled eggs with cheese, bacon, and some type of gluten free pancake. But the other week, I was getting bored of plain old cheesy scrambled eggs and wanted to make a more grown up and healthful brunch for us.
When I was watching the Biggest Loser a few weeks ago they showed them making some mini frittatas for a healthy breakfast and I thought I would put my own spin on some mini frittatas by using mushrroms, feta cheese and caramelized onions and they turned out delicious!
I love that these are in mini form because they look so cute and elegant that you could serve these up for brunch when you have friends over, or even as an appetizer at a party. I have also made these one other time for us for dinner and served a salad and some homemade sausage alongside. These really are so versitile!
If you are serving these to kids who have a picky palate, feel free to sautee up any of their favorite veggetables as a substatue. You can also put them in plastic baggies in the fridge or freezer and heat up a few for a breakfast on the go.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- ½ teaspoon thyme
- salt and pepper to taste
- 8 ounces cremini mushrooms, chopped
- 4 ounces feta cheese
- 9 large eggs
- ¼ cup milk
- Heat oven to 350 degrees. Spray a 12 cup muffin tin with a non stick spray or coat with butter.
- In a medium sauté pan over medium heat, preheat one tablespoon olive oil and melt down the one tablespoon of butter. Once the butter is melted, add in the chopped onion. Allow to caramelize slowly over medium low to medium heat, stirring occasionally. It will take about 20-25 minutes. Season with salt and pepper and take the onions out of the pan.
- When the onions are done cooking, add the remaining tablespoon of olive oil and cook the mushrooms for about 10 minutes until softened. Salt and pepper.
- Add the onions back into the pan, turn the heat off and top the mixture with the feta cheese. Mix well.
- In a medium bowl, mix together the eggs, milk, salt and pepper and set aside.
- Fill the bottom of each muffin cup with the onion/mushroom mixture until it is all evenly distributed. Top each of them with the egg mixture.
- Bake for 15 minutes until the eggs have set.