Mushroom Sandwich Frittatas
August 2, 2020 by Nicole Collins
Do you guys remember that time when we used to leave our houses just for fun?
Ahhh, the good old days.
I never in a million gazillion years ever thought this quarantine/global pandemic situation would last this long. How naïve, right? As much as I’m a homebody and I don’t mind being home all day with the pups, I’m definitely starting to miss normal life.
I’m so thankful that I have the opportunity to work 100% from home. I know that the majority of the population doesn’t have that luxury, so I really do count my blessings for that. I get super anxious wearing a mask, so I don’t know what I’d do if I was in a position that required me to wear one for 8+ hours.
But as much as I enjoy getting to stay home, the routine and structure that I’d built in my life has completely disappeared. I’m an early riser by nature, so getting to wake up without an alarm clock is amazing. But, my feeding schedule as completely morphed into something that’s not quite ideal for my body and health. And, being sedentary is not doing my body any favors either.
So, I’ve recommitted to going back to meal prepping healthy foods and straying away from the snacks or processed freezer foods that I’ve grown a little too comfortable with. And, today’s recipe is the perfect way to jumpstart the “get your life right” initiative!
Today, we’re making Mushroom Sandwich Frittatas!
You guys know I’m a fool for a frittata. There was a stretch there where I feel like we were making 1 a month! So frittata, I’ve missed you old friend.
These are SO EASY to make. So easy. And we get 6 of them out of one recipe, so they’re perfect for meal prepping. And lets be honest, anything that comes in mini size is basically the best thing on the planet. So, these small frittatas are winning on all levels!
Let’s start with our veggies. We’re going to use some mushrooms, onions, and fresh spinach. You guys know that I can only tolerate mushrooms if they’re chopped up into itty bitty miniscule pieces. So, this recipe is perfect for me. Saute the mushrooms and onions until everything is softened and smelling delicious, then add in the spinach just long enough to wilt it down. Season, and done!
We’re going to bake our mini frittatas in a whoopie pie pan. It makes them the perfect size for a biscuit sandwich…hence the name sandwich frittata. Divide the veg between 6 cavities, pour a simple egg and cream custard mix over the top, and pop them in the oven to bake. And BONUS…a whoopie pie pan has 12 slots. So, this recipe can be easily double to feed a crowd or to prep even more brekkies for yourself.
When these babes come out of the oven, we have a couple choices. 1. We can eat them as is for a low carb breakfast which I did with half of these. Or 2. We can let them fulfill their namesake’s destiny and put those bad boys on a sandwich. When I went that route, mine went on a biscuit with some muenster cheese and crispy prosciutto. YUMMY.
These really are great little bites. You get the fluffy egg and the savory veggies all wrapped up in one handheld bite. I don’t like baking eggs in a cupcake pan, because I feel like they get a little spongy. But, the texture on these was perfect!
If you guys are planning on hopping on the “get your life right” train too, let me know! We can support each other!
For now, let’s eat!
Mushroom Sandwich Frittatas
Serves: 6 Print
For the Frittatas:
1 tbsp butter
2 oz baby bella mushrooms, finely chopped
½ small onion, diced
1 cup spinach, torn
1 tbsp heavy cream
salt and pepper, to taste
For the Sandwich:
6 slices prosciutto
3 slices muenster cheese, quartered
6 refrigerator or freezer biscuits, baked according to package directions
Preheat oven to 400 degrees. Melt butter in a non stick skillet over medium high heat. Add mushrooms and onions. Saute for 6-7 mins until veggies start to brown. Add spinach, and cook for 1-2 mins more until the spinach has wilted. Add a pinch of salt and pepper, stir to mix in, and remove from the heat.
To a measuring cup, add eggs, cream, and a pinch of salt and pepper. Whisk well until egg whites have completely broken up.
Spray 6 cups of a whoopie pie pan with cooking spray. Evenly divide mushroom mix between the cups. Pour the egg mix over the mushroom mix. Bake for 6-8 mins until the eggs have cooked through and are lightly golden on top.
Reduce oven heat to 350 degrees. Line a baking tray with parchment paper. Arrange prosciutto slices on prepared tray. Bake for 14 mins. Remove from oven, and drain prosciutto slices on a paper towel lined plate.
Assemble the sandwiches: Split each biscuit in half. Place one frittata, 1 slice of prosciutto, and 2 quarters of cheese in between each biscuit. Serve!
*These sandwich frittatas would go great with any of your favorite breakfast sandwich combos. You could put them on a biscuit with bacon and goat cheese, sausage and cheddar...any kind of egg, meat, and cheese sandwich you love!
*If you don't have a whoopie pie pan, a large muffin tin would work here too. But, the whoopie pan give the egg that perfect sandwich shape.