We just found the ultimate on-the-go breakfast: creamy, cheesy, veggie-and-mushroom-packed egg bites. The secret to their savory flavor and fluffy texture is Pacific Foods® Organic Cream of Mushroom Condensed Soup, which adds an umami boost and complements the chopped wild mushrooms mixed into every bite.
Ingredients
- 2 tablespoons extra virgin olive oil
- 8 ounces fresh mixed wild mushrooms (such as cremini, shiitake, button and/or oyster)
- 1 tablespoon thinly sliced garlic
- 5 ounces (1 package) fresh baby spinach (about 8 cups)
- 6 large eggs
- 1 can (10 ounces) Pacific Foods® Organic Cream of Mushroom Condensed Soup
- 2 tablespoons chopped fresh dill, plus more for garnish
- 1/4 teaspoon ground black pepper
- 2 1/2 ounces crumbled feta cheese (about 2/3 cup)
- 4 ounces fontina cheese or low-moisture, part-skim mozzarella, shredded (about 1 cup), divided
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Instructions
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Step 1
Preheat oven to 350°F. Coat a 12-well muffin tray with cooking spray; set aside.
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Step 2
Heat oil in a large nonstick skillet over medium-high, swirling to coat. Add mushrooms and cook, stirring occasionally, until browned and tender, about 8 minutes. Reduce heat to medium and add garlic; cook, stirring often, until fragrant, about 1 minute. Add spinach and cook, tossing constantly, until wilted, about 2 minutes. Remove from heat.
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Step 3
Whisk eggs, soup, dill, lemon zest, and pepper in a medium bowl. Season with kosher salt. Fold in mushroom mixture, feta, and 1/2 cup of the fontina. Divide mixture (about 4 cups) evenly among prepared muffin wells, about a scant 1/2 cup in each. Top evenly with remaining 1/2 cup fontina.
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Step 4
Bake until set, puffed, and cheese is melted, about 24 minutes (they will deflate once removed from the oven). Let stand for 10 minutes; garnish with dill and serve.
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Tips
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There are many Pacific Foods® “Cream of…” soups to choose from! Use your favorite for different flavor combinations!
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