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Cheesy Corn & Mushroom Mini Frittatas

Cheesy Corn & Mushroom Mini Frittatas

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Mini Frittatas are easy to make and fun to eat.  Our recipe adds fontina cheese, mushrooms and sweet corn soup to the egg mixture.  They bake to perfection in just 15 minutes.  Perfect for a grab and go breakfast or lunch.
 

serves 6 people

Ingredients

cost per recipe: $6.36

The price is determined by the national average.

  • 1

    tablespoon butter

  • 1

    medium onion, chopped (about 1/2 cup)

  • 8

    ounces mushrooms, coarsely chopped (about 2 1/2 cups)

  • 1

    tablespoon fresh thyme leaves

  • 1

    can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup

  • 5

    egg

  • 1/2

    cup shredded fontina cheese

  • 1

    teaspoon cracked black pepper

view nutrition info

How to Make It

Step 1

Heat the oven to 400°F.  Spray 12 (2 3/4-inch) muffin-pan cups with vegetable cooking spray.

Step 2

While the oven is heating, heat the butter in a 10-inch skillet over medium heat.  Add the onion and cook for 2 minutes, stirring occasionally.  Add the mushrooms and thyme and cook until the mushrooms are tender, stirring occasionally.

Step 3

Beat the soup, eggs, cheese, black pepper and mushroom mixture in a large bowl with a fork or whisk.  Spoon about 1/4 cup egg mixture into each muffin-pan cup.

Step 4

Bake for 15 minutes or until the egg mixture is set and the tops are lightly browned.  Let the frittatas cool in the muffin-pan for 2 minutes.  Remove the frittatas to a serving plate.

Recipe Tips

  • Make Ahead Freezer Tip: Bake and cool the mini frittatas as shown above.  Remove from the muffin-pan to a baking sheet and let cool completely.  Freeze until firm, then place into a resealable gallon-size freezer bag.  Keep frozen for up to 1 month.  Reheat 1 frozen mini frittata in the microwave on HIGH for 1 minute or until hot.

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Made With
Campbell's® Condensed Cream of Sweet Corn Soup

Campbell's® Condensed Cream of Sweet Corn Soup

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