Baked Mushroom and Feta Cheese Mini Tart Frittatas
Individual baked egg tarts featuring sautéed cremini mushrooms, tangy feta cheese, and creamy cottage cheese in portable muffin-sized portions. The combination of earthy mushrooms with sharp feta creates a savory breakfast or light lunch perfect for meal prep or entertaining. Rinsed cottage cheese adds protein while keeping the texture light, and the silicone tart pans ensure easy removal. These mini frittatas work equally well for brunch gatherings or grab-and-go weekday meals, offering a protein-rich option that can be made ahead and reheated.
Ingredients
Instructions
- 1
Preheat oven and spray mini tart pan or jumbo muffin cups with non-stick spray
- 2
Rinse cottage cheese in fine colander with cold water until only curds remain and let drain
- 3
Wash and blot dry mushrooms, then slice into thick pieces
- 4
Heat olive oil in large non-stick pan over medium-high heat and cook mushrooms until liquid evaporates and they are lightly browned
- 5
Place cooked mushrooms in bottom of prepared tart wells or baking cups
- 6
Layer drained cottage cheese, crumbled feta, and sliced green onions over mushrooms
- 7
Beat eggs with seasoning and pepper, divide among wells, then gently stir mixture with fork to coat ingredients
- 8
Bake until set and lightly browned on top
- 9
Serve hot with optional sour cream dollop
Tips
Use silicone tart pans or muffin cups for easiest removal and best non-stick results.
Thoroughly drain cottage cheese to prevent watery tarts - rinsing removes excess liquid and sodium.
Cook mushrooms until all liquid evaporates to prevent soggy bottoms in the finished tarts.
Good to Know
Refrigerate up to 3 days in covered container
Can be made 1-2 days ahead and reheated in microwave or low oven
Serve warm or at room temperature with optional sour cream
Common Mistakes
Drain cottage cheese thoroughly to avoid watery texture
Cook mushrooms until liquid evaporates to prevent soggy bottoms
Substitutions
good with eggs
FAQ
Can I use different types of mushrooms?
Yes, button mushrooms, shiitake, or any firm mushroom variety works well. Cook until all moisture evaporates regardless of type.
How long will these keep in the refrigerator?
Store covered for up to 3 days. Reheat in microwave for 30-45 seconds or in 300F oven for 5-8 minutes.
Can I freeze these mini tarts?
Yes, freeze in airtight container up to 1 month. Thaw overnight in refrigerator and reheat before serving.