Ingredients
4 Large Eggs (beaten with 1/2 tsp. Sea Salt)
1/2 cup leftover Creamy Beef Stroganoff (see recipe)
2 Large Baby Portobellos (chopped)
1/4 cup Diced Onion
1 tbsp. Sour Cream (I use full fat)
2 slices Provolone Cheese (diced)
Salt & Pepper to taste
Nonstick Canola spray
Preheat toaster oven
to 375°
to 375°
Heat a small skillet sprayed with the nonstick spray. Add mushrooms and onions and saute for 3 to 5 minutes until softened. (You want onions to still have a little bite to them.) Add the leftover stroganoff and sour cream. Stir until everything is combined and season to taste. Turn off the heat and set aside to cool. Meanwhile beat your eggs with the salt. Prepare a 12 cup mini muffin pan
with nonstick spray. Once the stroganoff mixture has cooled add it to the eggs, along with the provolone cheese. Stir everything together and ladle into the muffin pan. Bake for 15 to 20 minutes, until completely set.
with nonstick spray. Once the stroganoff mixture has cooled add it to the eggs, along with the provolone cheese. Stir everything together and ladle into the muffin pan. Bake for 15 to 20 minutes, until completely set.
Enjoy by itself or with a little tomato salad!
Makes 12 to 14 mini muffins
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