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Prep Time: Cook Time: Total Time:
Mushroom, Broccoli and Egg Cupcakes
2 tablespoons olive oil
3 tablespoons butter
1 pound mushrooms, thinly sliced
2 cups broccoli florets
6 ounces Swiss cheese, grated
salt and freshly ground black pepper to taste
9 large eggs
Preheat the oven to 350 degrees. Grease 10 cups of a muffin pan with some of the oil.
Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook until they are brown and crusty around the edges, 10 to 15 minutes. Transfer the mushrooms to a food processor or blender and process until minced.
In a medium pan fitted with a steamer basket, bring about 1 inch of water to a boil. Place the broccoli florets in the basket and steam until tender, 5 to 7 minutes. Transfer the broccoli to a mixing bowl, add the remaining oil and, with a fork, lightly mash the broccoli mixture. Add the mushrooms, cheese, salt and pepper to taste and mix thoroughly.
Spoon the mushroom-broccoli mixture into the prepared muffin cups, they will be about half full. Set aside.
In a medium bowl, beat the eggs with a splash of water until light and fluffy. Season with salt and pepper to taste. Pour the batter into the vegetable cups until about 3/4 full.
Bake the cupcakes in the preheated oven for about 10 minutes. Serve immediately or wrap tightly in plastic wrap and refrigerate or freeze.
Serves 10.
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Mushroom, Broccoli and Egg Cupcakes
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Category: Recipes
Prep Time: Cook Time: Total Time:
Mushroom, Broccoli and Egg Cupcakes
2 tablespoons olive oil
3 tablespoons butter
1 pound mushrooms, thinly sliced
2 cups broccoli florets
6 ounces Swiss cheese, grated
salt and freshly ground black pepper to taste
9 large eggs
Preheat the oven to 350 degrees. Grease 10 cups of a muffin pan with some of the oil.
Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook until they are brown and crusty around the edges, 10 to 15 minutes. Transfer the mushrooms to a food processor or blender and process until minced.
In a medium pan fitted with a steamer basket, bring about 1 inch of water to a boil. Place the broccoli florets in the basket and steam until tender, 5 to 7 minutes. Transfer the broccoli to a mixing bowl, add the remaining oil and, with a fork, lightly mash the broccoli mixture. Add the mushrooms, cheese, salt and pepper to taste and mix thoroughly.
Spoon the mushroom-broccoli mixture into the prepared muffin cups, they will be about half full. Set aside.
In a medium bowl, beat the eggs with a splash of water until light and fluffy. Season with salt and pepper to taste. Pour the batter into the vegetable cups until about 3/4 full.
Bake the cupcakes in the preheated oven for about 10 minutes. Serve immediately or wrap tightly in plastic wrap and refrigerate or freeze.
Serves 10.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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by kathiecooks
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