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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1/2 yellow onion, diced |
6 mushrooms, chopped |
2 garlic cloves, minced |
1 teaspoon butter |
25 pepperoni slices, diced (i used boar's head) |
1 tablespoon fresh basil, chopped |
1 teaspoon oregano |
1 teaspoon black pepper |
5 eggs, beaten |
1/3 cup tomato, diced (i used s&w canned, drained) |
1 cup shredded italian cheese blend |
Directions:
1. Preheat oven to 350°F.
2. Saute onions in butter till golden.
3. Add mushrooms and garlic and saute 1 minute more. Set aside to cool.
4. Mix all ingredients together. Be sure veggie mixture has cooled slightly before adding to egg mixture.
5. Spoon (I use a small ice cream scoop) into a lightly greased mini muffin tin.
6. Bake for 30 minutes or until centers are firm. Makes 24.
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