Anti Inflammatory Mushroom and Fresh Ricotta Egg Bites
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Learn more →Ingredients
6 servings
For the mushroom filling
- 1 tsp olive oil
- 8 oz cremini mushrooms, finely chopped
- ¼ tsp fine sea salt
- 1 tsp fresh thyme leaves
For the egg custard
- 6 large eggs
- ½ cup whole milk
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount of whole milk used here (~1 1/3 tbsp per serving) is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
- ½ cup fresh ricotta cheese
- ¼ tsp fine sea salt
For serving
- 1 tbsp fresh chives, finely sliced (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Bring a kettle or small pot of water to a boil for the water bath. Lightly grease all 12 cups of a standard muffin tin with olive oil or cooking spray.
- 2
Heat 1 tsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the cremini mushrooms and 1/4 tsp salt, and cook, stirring occasionally, until the mushrooms release their liquid and the pan is nearly dry, about 6–8 minutes. Stir in the thyme leaves and cook until fragrant, about 1 minute more. Remove from heat and let cool for 5 minutes.
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