Asparagus and mushroom egg cups

Asparagus and Mushroom Egg Cups

These healthy asparagus and mushroom egg cups have 4 grams of protein and they are a great low carb breakfast option! Even better, they are ready in under 30 minutes!

Prep: 5 minutesCook: 18 minutesTotal: 23 minutes
Fat 6 Carbs 1 Protein 4
Yield 12 egg cups 1x


  • 2 tablespoons olive oil
  • 1/4 medium yellow onion, finely diced
  • 4 oz. shiitake mushrooms, diced
  • 1 tablespoon minced garlic
  • 1/2 lb. chopped asparagus
  • 6 large eggs
  • 3 tablespoons milk (any kind)
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/3 cup shredded white cheddar cheese, divided


  1. First, preheat oven to 350ºF. Then generously spray a muffin tin with nonstick cooking spray and set aside.
  2. Heat olive oil in a large nonstick pan over medium/high heat. When olive oil is fragrant, add yellow onion. Saute for around 3 minutes. Then, add mushrooms and garlic and saute for another 3 minutes. Then add asparagus and saute for another 3 minutes.
  3. While the veggies are cooking, whisk together eggs, milk, salt, and pepper. Set aside.
  4. After the veggies have been cooked, spoon in around 1-2 tablespoons of veggies into each muffin. You should fill each cup around 1/2 full.
  5. Next, fill each muffin with the egg mixture around 2/3 of the way full. Then, separate out around 1/4 cup of shredded cheese.
  6. Bake at 350ºF for 15 minutes. Remove from oven, sprinkle on the remaining shredded cheese and bake for another 2-3 minutes.

Tips & Notes

  • This recipe was slightly updated on February 19, 2020.

Nutrition Facts

Serving Size: 1/12 Calories: 76 Sugar: 1 Fat: 6 Carbohydrates: 1 Fiber: 1 Protein: 4
Author: Lee HershCategory: BreakfastMethod: OvenCuisine: American
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