Mushroom & cheese egg puffs



12 puffs


  • 227-g pkg sliced button mushrooms
  • 1 small red bell pepper
  • 3 garlic cloves , minced
  • 1 1/2 cup frozen hash browns
  • 2 tsp paprika , preferably smoked
  • 1 pinch salt and pepper
  • 8 eggs
  • 1/3 cup milk
  • 1 tbsp Dijon mustard
  • 2 green onions , sliced
  • 1 cup crumbled feta


  • Preheat oven to 375F (190C). Coat a large frying pan with oil and set over medium heat. When hot, add mushrooms. Stir often until browned around edges, 5 to 7 min. Add pepper, garlic, hash browns, paprika, salt and pepper. Stir often until potato has heated through, about 2 min. Turn into a bowl. Refrigerate until cool.
  • In a medium bowl, whisk eggs with milk, Dijon, salt and pepper. Coat a 12-cup muffin tin with oil. Divide mushroom mixture between cups. Sprinkle with green onions and feta. They will be very full. Pour some of the egg mixture overtop and let it soak through, then top with remaining egg mixture. Bake in centre of oven until set in centre, 25 to 30 min. Let stand 5 min., then run a knife around inside edge of cups. Carefully turn puffs out. Place on plates.

Nutrition (per serving)

  • Calories
  • 119,
  • Protein
  • 7.3 g,
  • Carbohydrates
  • 7.5 g,
  • Fat
  • 6.9 g,
  • Fibre
  • 1.1 g,
  • Sodium
  • 206 mg.

Instead of the usual quiche, our gorgeous-looking frittata-style puffs ? soaked in a muffin pan ? make pretty individual servings.

Make ahead

Prepare mushroom mixture and cool. Stir in green onion and feta. Prepare egg mixture and pour into a storage container. Cover both and refrigerate overnight. When ready to bake, spoon mushroom mixture into oiled muffin cups. Pour egg mixture overtop. Bake as above.