Asparagus Egg Muffins

These asparagus egg muffins are light and fluffy, packed full of protein, vegetables and great flavour. Made with fresh asparagus, cheese and sun-dried tomatoes for more depth of flavour these fluffy egg muffins are perfect as a healthy breakfast on-the-go or snack anytime.

Course Breakfast, Brunch, Snack

Cuisine vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 89kcal

Author Monika Dabrowski

Equipment

12-hole regular muffin pan
Large mixing bowl
Box grater
Fine mesh sieve

Ingredients

7 large eggs
6.35 ounces asparagus chopped into ½-inch pieces
4 tablespoons yogurt
½ cup cheddar coarsely grated
2.47 ounces feta crumbled
5 tablespoons sun-dried tomatoes drained, finely chopped, approx. 7 tomatoes
5 tablespoons scallions/spring onions finely chopped
2 tablespoons all-purpose/plain flour
½ teaspoon baking powder
⅓ teaspoon fine sea salt and pepper to taste
1 teaspoon butter or non-stick cooking spray, for greasing the pan

US Customary - Metric

Instructions

Preheat the oven to 3750 F/180 C/160 fan/gas mark 4. Using a little butter or non-stick cooking spray thoroughly grease a 12-hole muffin pan. Set aside.
Prepare eggs: Whisk together the eggs and yogurt until smooth.
Add asparagus: Stir in the asparagus, scallions, salt and pepper.
Add cheese: Add both cheeses, sun-dried tomatoes and stir in using a whisk.
Add flour: Sift the flour and baking powder over the batter and stir in with a whisk just to combine. Do not overstir.
Bake: Pour the batter into the muffin cases (not quite up to the top) and bake in the centre of the oven for 25 minutes.
Cool: Remove from the oven and leave to cool for about 10 minutes. Run a flexible spatula or knife around each muffin and carefully remove from the pan.

Notes

I recommend using asparagus spears rather than whole stems. If you use whole asparagus I recommend weighing it once you've snapped off the tough ends (approx. 2 inches/3 cm long).

Stir the dry ingredients into the batter just until combined. Do not overstir.

Grease your muffin pan thoroughly.

Leave the muffins in the pan to cool for 10 minutes but be sure to remove them from the pan while still warm (to prevent them sticking to the pan). Make sure to also run a flexible spatula or knife around them before removing from the pan.

Best served a little warm.

Leftover egg and asparagus muffins can be refrigerated (once completely cooled) in an airtight container for up to 3 days. Microwave them briefly before serving (optional).

Freeze for up to 3 months.

Nutrition