Asparagus and Mushroom Egg Cups
Ingredients
The egg mixture
-
6
large
eggs
-
3
tablespoons
milk
-
1/8
teaspoon
salt
-
1/8
teaspoon
ground pepper
The vegetables
-
2
tablespoons
olive oil
-
1/4
medium
yellow onion
-
4
oz.
shiitake mushrooms
-
1
tablespoon
minced garlic
-
1/2
lb.
chopped asparagus
The cheese
-
1/3
cup
shredded white cheddar cheese
Instructions
- Preheat the oven to 350ºF and spray a muffin tin with nonstick cooking spray.
- Heat olive oil in a large nonstick pan over medium/high heat and sauté the yellow onion for around 3 minutes.
- Add the mushrooms and garlic to the pan and sauté for another 3 minutes.
- Add the chopped asparagus and sauté for an additional 3 minutes.
- In a bowl, whisk together the eggs, milk, salt, and pepper, and set aside.
- Spoon 1-2 tablespoons of the vegetable mixture into each muffin cup, filling them about halfway.
- Fill each muffin cup with the egg mixture until about 2/3 full.
- Reserve 1/4 cup of the shredded cheese and sprinkle the rest on top of the egg mixture.
- Bake in the oven for 15 minutes, then sprinkle the reserved cheese on top and bake for another 2-3 minutes.
Nutrition Facts (estimated)
Servings
12
Calories
76
Total fat
6g
Total carbohydrates
1g
Total protein
4g
Sodium
mg
Cholesterol
mg
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