Mushroom Muffins
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I dont eat these as I hate mushrooms 
but my family and friends love them. They are a great source of protein
Makes 15
1. Store in fridge in an airtight container due to the egg and cheese content.
2. Can you freeze egg puffs?
Yes, you can freeze egg puffs. This is an excellent meal-prep idea for breakfast bites throughout the week. After they cool, seal the puffs in a freezer-safe container and freeze them for up to three months.
3. Change the cheese: Want something sharper than Monterey Jack? Try an extra-tangy cheddar. You could also use grated Parmesan or Gruyere.
4. Add other veggies: Toss baby spinach, chopped capsicum, cherry tomatoes or herbs in the pan when cooking the mushrooms. For delicate additions such as basil or spinach, add them to the saute pan and mix them into the mushrooms just before you turn off the heat
but my family and friends love them. They are a great source of protein Makes 15
Ingredients
- 150g sliced fresh mushrooms
- 2 shallots, chopped
- 2 teaspoons plus 1/4 cup butter
- 1/4 cup plain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5 large eggs, lightly beaten
- 2 cups shredded Monterey Jack cheese
- 1 cup cottage cheese
Directions
- In a skillet, saute the mushrooms and shallots in 2 teaspoons of butter until tender. In a large bowl, combine the flour, baking powder and salt.
- In another bowl, combine eggs and cheeses. Melt remaining 1/4 cup butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture.
- Fill greased muffin pan 3/4 full. Bake at 175° / 155°C fan-forced for 35-40 minutes or until a knife inserted in the center comes out clean. Stand in tins for 5 minutes before Carefully running a knife around edge of muffin tin before removing
1. Store in fridge in an airtight container due to the egg and cheese content.
2. Can you freeze egg puffs?
Yes, you can freeze egg puffs. This is an excellent meal-prep idea for breakfast bites throughout the week. After they cool, seal the puffs in a freezer-safe container and freeze them for up to three months.
3. Change the cheese: Want something sharper than Monterey Jack? Try an extra-tangy cheddar. You could also use grated Parmesan or Gruyere.
4. Add other veggies: Toss baby spinach, chopped capsicum, cherry tomatoes or herbs in the pan when cooking the mushrooms. For delicate additions such as basil or spinach, add them to the saute pan and mix them into the mushrooms just before you turn off the heat
