Asparagus and Mushroom Egg Cups
These healthy asparagus and mushroom egg cups have 4g protein and they are a great low carb breakfast option! Even better, they are ready in under 30 minutes!
Prep 5 minutes
Cook 18 minutes
Total 23 minutes
Fat 6
Carbs 1
Protein 4
Yield 12
Ingredients
- 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
Instructions
- First, preheat oven to 350ºF. Then generously spray a muffin tin with nonstick cooking spray and set aside.
- 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.
- While the veggies are cooking, whisk together eggs, milk, salt, and pepper. Set aside.
- 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.
- 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.
- 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
Calories: 76kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Fiber: 1g | Sugar: 1g