After eating fritatta breakfast sandwiches every weekday for three weeks, hubby and I were ready for a little change. We still wanted a tasty breakfast that was full of good things, so I grabbed some leeks and mushrooms, used a couple of chicken thighs, and came up with a new recipe.
This is brunch on a bun. It’s all the gorgeous flavor of leeks and mushrooms that you can find in my leek and mushroom tart (and most of the same ingredients), in a cute little easy-to-eat package. It’s savory and feels like you’re eating a meal, but it’s not heavy. We’ve been shopping a lot at Trader Joe’s and this recipe was scaled up to accomodate two packages of leeks and a package of goat cheese… As a result it’s going to make more than my original breakfast sandwich recipe does. But that’s okay… More leftovers!
It takes a little time to prep (especially since leeks are so difficult to clean), but the results are stellar.
Leek and Mushroom Fritatta Breakfast Sandwiches
- 4 medium leeks, cleaned well and cut into bite-sized pieces
- 4-6 cloves garlic
- 1 tbsp olive oil
- 1 tsp fresh thyme (or 1/2 tsp dry thyme)
- 8 oz mushrooms, cut into bite-sized pieces
- 2 small chicken thighs, poached and shredded (or leftover chicken from another application; about half a pound)
- 2 oz crumbled goat cheese
- 12 eggs
- 2 tbsp half and half, cream, or milk
- salt and pepper, to taste
In a large sautee pan, cook leeks and garlic in olive oil on medium-low until softened. Add mushrooms and thyme and cook through. Season. Drain off excess water (the mushrooms always give off lots) and place in large bowl with shredded chicken. Allow to cool thoroughly before adding eggs, milk, and goat cheese and scrambling well. Pour into two pans (I used a 9×13″ and an 8″ square) and bake at 350 degrees for 20-25 minutes or until set. I found that this takes a little more time than the spinach and mushroom fritatta to cook; just be sure that the center doesn’t jiggle when you take it out of the oven! Cool and cut into 16 pieces (if you’re using English muffins, as we are this week, and you cut these according to their size, you’ll actually get “edge” pieces too – I think we have a total of 20 servings). As with the original, simply let the fritatta cool complete and wedge it between halves of a bun or English muffin before freezing your sandwich. When you’re ready to eat it, microwave it until it’s warm.
Now, you may be wondering why I don’t have any photos of this… And there’s a very simple reason. It looks ugly. Lots of lumpy white bits, between the chicken, the goat cheese, the mushrooms (I used white button mushrooms this time, since that’s what they had at our local Trader Joe’s), and the leeks (which start off green but usually end up greyish when they’re cooked). I thought the original wasn’t pretty – but I couldn’t even bring myself to take a photo of this incarnation of the breakfast fritatta. I wish it looked more visually appealing – but regardless of visuals, you will want to try this, because it tastes amazing!!!