Brie, Mushroom, and Caramelized Onion Egg Muffins
Recipe type: Breakfast
Yield: 12 egg muffins; 6 servings
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided, plus more for greasing the muffin tin
  • 2 medium yellow onions, thinly sliced into half-moons
  • Kosher salt
  • 1 pound mushrooms, thinly sliced
  • 1 1/2 teaspoons minced thyme
  • 4 ounces brie, diced
  • 8 large eggs
  • 1/2 teaspoon freshly-ground black pepper
  1. Preheat the oven to 375°F. Grease a 12-cup standard muffin tin with olive oil.
  2. In a large skillet, heat 1 teaspoon olive oil over medium-high until just shimmering. Add the onions and 1/2 teaspoon salt, stirring to evenly coat the onions with oil. Cook, stirring occasionally, until the onions are golden brown and slumped — nearly but not quite caramelized — about 30-40 minutes. Add 1 tablespoon olive oil, the mushrooms, and 1/2 teaspoon salt, and cook, stirring occasionally, until the mushrooms are golden brown, 5-10 minutes. Add the thyme, and cook until fragrant. Adjust to taste with salt.
  3. Divide the mushrooms and onions evenly between the prepped muffin tins. Divide the brie between the muffin tins.
  4. Whisk together the eggs, pepper, and a scant 3/4 teaspoon salt in a measuring cup, until no streaks of yolk remain. Carefully pour the egg mixture into the muffin tin wells, filling each well about 3/4 full.
  5. Bake for 18-22 minutes, rotating halfway through, or until puffy, cooked through, and golden on top.
  6. Cool for 2-3 minutes, then remove from the muffin tin (run a butter knife around the muffin if it's stubborn). Serve hot or at room temperature.
Use whatever combination of mushrooms strikes your fancy (I used a mix of shiitake and oyster). If you have already-caramelized onions, substitute a heaping 1/2 cup. Once cooled, store the muffins in an airtight container; they can be refrigerated for up to a week, or frozen for up to a month. To reheat, warm through in a 350°F oven or toaster oven — it'll take a few minutes — (if frozen, thaw overnight in the fridge before reheating).
Recipe by A Modest Feast at