These eggy muffins are like mini souffles or frittatas. The crispy shiitake mushrooms (sometimes called “shiitake bacon”) are what really set them apart. Roasting the mushrooms gives them a rich, umami flavor. It’s also a wonderful topping for salads or soups.
- 4 ounces shiitake mushrooms, stems removed, cleaned, and thinly sliced (about 1⅓ cups)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 8 large eggs
- ¼ cup whole milk
- 1 cup (tightly packed) fresh spinach, chopped into small pieces
- ¾ cup shredded cheddar cheese
- Preheat the oven to 375°F. Spray a muffin tin with cooking spray.
- Spread the mushrooms on a baking sheet. Drizzle the oil and sprinkle salt over the mushrooms. Using your hands, mix until evenly coated. Bake for 15 minutes.
- While the mushrooms are cooking, whisk the eggs and milk in a medium bowl. Add the spinach and stir to combine.
- Fill each muffin cup about ⅔ full with the egg mixture and top with 1 tablespoon cheese.
- Bake for 15 minutes, then remove from oven and top each muffin with a few slices of shiitake mushroom. Bake 2 to 3 more minutes. Remove and cool 3 minutes before removing from pan. Serve warm.
To clean the shiitake mushrooms, remove the stems. (You can save the stems to make a rich stock or broth). Use a damp cloth and rub the dirt from the mushrooms.
I used fresh spinach for this recipe, but frozen spinach would be fine as well.