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Tortilla and Mushroom Breakfast Muffins

Tortilla and Mushroom Breakfast Muffins

By OcadoLifePublished on 16 August 2022Set yourself up for the day with one of these Tortilla and Mushroom Breakfast Muffins. MasterChef winner and OcadoLife regular Lisa Faulkner has packed in big flavours, including umami mushrooms, melty cheese and a fresh hit of spinach – all from the Ocado Own Range. For a full English vibe, fry some chopped rashers of smoked streaky bacon until crisp, before adding the tomatoes. What an eggscellent idea!
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Time and servings

20 minsTotal time
4Servings
15 minsPrep time
5 minsCooking time

Ingredients

  • 4 flat mushrooms, stalks removed
  • 2 tsp of salted butter, plus extra for spreading
  • 10 cherry tomatoes, halved
  • 4 large eggs, beaten and seasoned
  • 75 g of mature cheddar, grated
  • 4 oven bottom muffins
  • 1 handful of baby spinach
  • 0.5 tbsp of olive oil

Method

  • Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Arrange the mushrooms on a baking tray and dot each with the butter where the stalk has been removed. Season generously and bake for 10-12 mins until softened and juicy.

  • Step 2

    Meanwhile, for the tortilla, heat the olive oil in a 20cm ovenproof frying pan over a medium heat. Add the tomatoes and cook for 2-3 mins, until softened.

  • Step 3

    Pour the eggs over the tomatoes, sprinkle with the cheese and shake the pan gently to level out the mixture. Cook for 2-3 mins, then transfer to the oven for 5-7 mins, until set and lightly golden.

  • Step 4

    Slice the muffins in half and spread with a little butter. Layer the bottom halves with a few spinach leaves and a baked mushroom.

  • Step 5

    Remove the tortilla from the oven and allow to sit for 1-2 mins before carefully sliding it out of the pan and onto a board. Cut into quarters, then place on top of the mushrooms and sandwich with the muffin lids. Serve immediately.