Leslie's Mushroom, Broccoli, and Egg Cupcakes (Suzanne Somers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 cup(s) broccoli florets |
3 tablespoon(s) butter |
9 eggs, large |
1 pound(s) mushrooms, thinly sliced |
2 tablespoon(s) olive oil |
salt & freshly ground black pepper |
6 ounce(s) swiss cheese, grated |
Directions:
1. Preheat oven to 350 F. Grease cupcake tins with olive oil.
2. Place large skillet over medium-high heat. Melt butter. Add mushrooms and saute until browned and crusty on edges, 10-15 minutes. Transfer cooked mushrooms to food processor and blend until minced.
3. Place broccoli florets in steamer basket over boiling water and steam until tender, 5-7 minutes. Remove broccoli from heat and place in mixing bowl. Add olive oil and mash broccoli lightly with fork until chunky. Add sliced and minced mushrooms and grated cheese. Season with salt & pepper. Mix well with hands.
4. Fill each cupcake tin half full with mushroom-broccoli mixture.
5. In bowl, beat eggs with splash of water until light & fluffy. Season with salt & pper. Pour batter into greased cupcake tins over vegetables until about 3/4 full.
6. Bake cupcakes approx 10 min. Serve immediately or wrap each cupcake in plastic wrap and store in refrigerator or freezer.
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