Gluten Free Mushroom Swiss Mini Frittata Cups
These little egg cups are the kind of thing you make once and immediately add to permanent rotation. Earthy cremini mushrooms are sautéed until golden with shallots, garlic, and fresh thyme, then nestled into a muffin tin and topped with a fluffy, cheesy egg base loaded with shredded Swiss. The whole thing bakes up puffed and golden in under 20 minutes, and the result is a savory, satisfying bite that feels way more impressive than the effort involved. Since the recipe is built entirely around eggs, dairy, fresh vegetables, and herbs, there's no flour or grain-based filler hiding anywhere — what you see is genuinely what you get. That makes them a reliable choice when you need something crowd-pleasing without having to scrutinize every label or swap out ingredients. The batch makes 12 cups and serves 6, so they're perfect for a weekend brunch spread, a make-ahead breakfast for the week, or a protein-packed snack you can grab straight from the fridge. Finish them with a scatter of fresh chives and watch them disappear faster than you'd expect.
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Learn more →Ingredients
6 servings
For the filling
- 1 tbsp olive oil
- 8 oz cremini mushrooms, thinly sliced
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp fresh thyme leaves
For the egg base
- 8 large eggs
- ¼ cup whole milk
- ½ tsp salt
- ¼ tsp black pepper
- 3 oz swiss cheese, shredded
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Generously grease all 12 cups of a standard muffin tin with olive oil or nonstick cooking spray, making sure to coat the rims.
- 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, until the undersides are golden. Stir and continue cooking for 2 more minutes, until the mushrooms have released their liquid and the pan is mostly dry.
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