fiteatrest 
These are more than caps, they are entire egg muffins but the puffed top definitely gives an illusion of a mushroom. I made these because I’m always in search of a good protein - and what’s better than an egg? Plus, mushrooms are my all time favorite ingredient. Both are nutritional powerhouses. Mushrooms are full of vitamin D, hard to get and good to have to boost immunity. Eggs are full of B-vitamins, choline, high quality protein, iron and lutein among others. I added thyme, since this herb pairs well with mushrooms and it smells amazing. A secret ingredient here is a tablespoon of flour - it helps the muffins stay puffed and firm, but you can skip it with little difference in taste. These mushroom egg muffins can be refrigerated for 5 days in a tight container, or you can freeze them for 2 weeks. Just pop in the microwave when you’re ready to eat them!
Ingredients (makes 12 muffins):
- 12 eggs
- 1 package white button mushrooms (8-10)
- 1 sprig fresh thyme
- 2 tbsp cream or half/half
- 1 tbsp white flour
- 1 tsp coarse salt
- Pepper to taste
- 1 tsp paprika
- 1 tbsp grapeseed (or any vegetable) oil
Directions:
1. Heat up a pan and add 1 tbsp grapeseed oil. Make sure the pan is big enough for the mushrooms to brown. They like to have some room.
2. Dice and chop the mushrooms and add to the pan. Heat on medium, stirring frequently, until slightly brown. Add a pinch of salt and paprika, add fresh or dry thyme, stir. Don’t overcook.
3. Preheat the oven to 350 F.
4. Spray a muffin pan with non-stick cooking spray or use silicone or paper cups. Fill the pan with mushrooms, covering the bottom of each cup.
5. Crack the eggs into a bowl. Add cream and flour. Add salt and pepper. Whisk the eggs.
6. Pour the egg mixture into egg cups filling ¾ full.
7. Bake for 20 min. Check with a knife or toothpick that the muffins are cooked through. Enjoy right away or store in the fridge or freezer for an easy meal or snack.
