These make-ahead mushroom egg bites are a delicious, nutritious, and simple breakfast that you can prepare in advance. Made with a combination of eggs, vegetables, and cheese, these bites are packed with proteinaceous eggs and plenty of flavor. Plus, they’re easy to freeze and reheat, making them a lifesaver on busy mornings.
Directions
Preheat the oven to 350 F.
In a frying pan warm two tablespoons of olive oil.
Add the chopped bell peppers and cook on medium heat for 2 minutes.
Add the mushrooms and cook for 3 more minutes.
Add the paprika and cook for 2 more minutes, until the mushrooms are soft. Transfer to a large bowl.
Add the parmesan, feta, chopped green onion, and chopped fresh parsley.
Mix everything together.
In a separate bowl, add the salt and black pepper to the beaten eggs.
Whisk them vigorously. Set aside.
Brush a muffin pan with the remaining tablespoon of olive oil using a pastry brush.
Fill each muffin cavity with some of the mushroom mixture.
Pour the eggs over each filling.
Bake on the middle rack for 20 minutes.
Remove the pan from the oven and take out each muffin while still hot.
Serve them warm or at room temperature.
