Mushroom Omelet Bread Cups
Looking for a fresh brunch meal? Mushroom Omelet Bread Cups are perfectly baked in the oven and ready in under 40 minutes. They’re delicious, healthy and sure to impress.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 bread cups 1x
Ingredients
Units Scale
- 6 pieces of bread
- 3/4 cup egg whites
- 1/4 cup cottage cheese
- 1/3 cup shredded cheese
- 1 teaspoon olive oil
- 1/2 cup mushrooms, diced
- 1/4 cup roasted red peppers, diced
- 1/2 teaspoon baking powder
Instructions
- In a large skillet over medium heat, sauté mushrooms in oil for 3 to 4 minutes or until they release water. Add red peppers and cook for 1 minute. Set aside when done.
- Preheat oven to 375 F (190 C).
- In a food processor, combine eggs and cottage cheese.
- Coat muffin tin with cooking spray.
- Trim crust from bread and press one slice into each muffin tin. Try covering as much of the sides of the tin as possible
- Evenly spoon mushroom mixture into each bread cup.
- Cover with cheese and egg mixture.
- Bake muffins for 20-22 minutes, or until muffin tops are firm.
- Let muffins cool for 5 minutes before removing from tin.
- Enjoy!
Find it online: https://thishappymommy.com/mushroom-omelet-bread-cups/