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
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.