Gluten Free Mushroom Swiss Frittata Bites
Earthy cremini mushrooms, nutty Swiss cheese, and fresh thyme come together in a custardy egg base that gets baked right in a muffin tin — the result is a savory little bite that feels fancy but comes together with minimal fuss. Each cup is perfectly portioned, making these ideal for a weekend brunch spread, a grab-and-go breakfast, or a protein-packed snack that serves six without any stress. The mushrooms are sautéed until deeply golden before they ever hit the egg mixture, which means you get concentrated, rich flavor in every single bite rather than watery, bland filling. Since the entire recipe is built around eggs, whole milk, cheese, and fresh vegetables, there's no need to swap out flour or hunt down specialty products — it's naturally free of gluten without any workarounds. Scallion greens and thyme keep things bright and aromatic, balancing the richness of the Swiss and the savory depth of the mushrooms beautifully. They pop right out of the muffin tin after a short rest and hold their shape well, so they're just as good served at room temperature as they are straight from the oven.
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Learn more →Ingredients
6 servings
For the filling
- 1 tbsp olive oil
- 8 oz cremini mushrooms, thinly sliced
- 2 scallions (green tops only), thinly sliced
- ½ tsp kosher salt, divided
- ¼ tsp black pepper
- 1 tsp fresh thyme leaves
For the egg base
- 8 large eggs
- ¼ cup whole milk
- ¾ cup swiss cheese, shredded
For the pan
- 1 tbsp olive oil or softened butter, for the pan
Instructions
- 1
Preheat the oven to 375°F (190°C). Generously grease all 12 cups of a standard muffin tin with olive oil or softened butter, making sure to coat the sides as well as the bottoms.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and continue cooking until the mushrooms are golden brown and any released liquid has evaporated, about 3–4 minutes more.
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