Cheesy Corn & Mushroom Mini Frittatas
Mini Frittatas are easy to make and fun to eat. Our recipe adds fontina cheese, mushrooms and sweet corn soup to the egg mixture. They bake to perfection in just 15 minutes. Perfect for a grab and go breakfast or lunch.
Ingredients
1 tablespoon butter
1 medium onion, chopped (about 1/2 cup)
8 ounces mushrooms, coarsely chopped (about 2 1/2 cups)
1 tablespoon fresh thyme leaves
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup
5 egg
0.5 cup shredded fontina cheese
1 teaspoon cracked black pepper
1 medium onion, chopped (about 1/2 cup)
8 ounces mushrooms, coarsely chopped (about 2 1/2 cups)
1 tablespoon fresh thyme leaves
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup
5 egg
0.5 cup shredded fontina cheese
1 teaspoon cracked black pepper
Instructions
Heat the oven to 400°F. Spray 12 (2 3/4-inch) muffin-pan cups with vegetable cooking spray.
While the oven is heating, heat the butter in a 10-inch skillet over medium heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the mushrooms and thyme and cook until the mushrooms are tender, stirring occasionally.
Beat the soup, eggs, cheese, black pepper and mushroom mixture in a large bowl with a fork or whisk. Spoon about 1/4 cup egg mixture into each muffin-pan cup.
Bake for 15 minutes or until the egg mixture is set and the tops are lightly browned. Let the frittatas cool in the muffin-pan for 2 minutes. Remove the frittatas to a serving plate.
While the oven is heating, heat the butter in a 10-inch skillet over medium heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the mushrooms and thyme and cook until the mushrooms are tender, stirring occasionally.
Beat the soup, eggs, cheese, black pepper and mushroom mixture in a large bowl with a fork or whisk. Spoon about 1/4 cup egg mixture into each muffin-pan cup.
Bake for 15 minutes or until the egg mixture is set and the tops are lightly browned. Let the frittatas cool in the muffin-pan for 2 minutes. Remove the frittatas to a serving plate.
Cheesy Corn & Mushroom Mini Frittatas
Mini Frittatas are easy to make and fun to eat. Our recipe adds fontina cheese, mushrooms and sweet corn soup to the egg mixture. They bake to perfection in just 15 minutes. Perfe...
Directions
Print
Heat the oven to 400°F. Spray 12 (2 3/4-inch) muffin-pan cups with vegetable cooking spray.While the oven is heating, heat the butter in a 10-inch skillet over medium heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the mushrooms and thyme and cook until the mushrooms are tender, stirring occasionally.Beat the soup, eggs, cheese, black pepper and mushroom mixture in a large bowl with a fork or whisk. Spoon about 1/4 cup egg mixture into each muffin-pan cup.Bake for 15 minutes or until the egg mixture is set and the tops are lightly browned. Let the frittatas cool in the muffin-pan for 2 minutes. Remove the frittatas to a serving plate.
Ingredients
1 tablespoon butter1 medium onion, chopped (about 1/2 cup)8 ounces mushrooms, coarsely chopped (about 2 1/2 cups)1 tablespoon fresh thyme leaves1 can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup5 egg0.5 cup shredded fontina cheese1 teaspoon cracked black pepper
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