Only 4 ingredients make up these yummy little Parmesan Asparagus Egg Muffins! These are the perfect to-go breakfast that can be made ahead for busy mornings. These take no time to prepare – 20 minutes or less – and they are naturally gluten free and freezer friendly!
Whipped eggs, parmesan cheese, asparagus, and just a teensy bit of milk are all you need to enjoy these tasty, healthy muffins. I love eggs for breakfast, but don’t always leave myself enough time in the morning to make them. If you’re like me and find yourself rushing to get out the door without a real breakfast, this recipe is for you.
I’ve been buying a lot of asparagus lately because it’s in season, and this recipe was perfect for using up the last little bit in my frig. If it’s not asparagus season, feel free to substitute any veggie of your choice. At 75 calories and 7 grams of protein each, you can feel great about starting your day with these delicious muffins!
- 10 large eggs beaten
- 1/3 cup parmesan cheese
- 2 tablespoons skim milk
- 1 cup chopped asparagus
- Preheat oven to 400 degrees. Spray a 12 cup muffin tin with cooking spray. Divide asparagus evenly among muffin cups.
- In a large bowl, beat eggs and milk. Pour eggs into each cup, filling 1/2 - 2/3 full. Sprinkle parmesan cheese into each cup.
- Bake for 12-15 minutes, until eggs are set. Cool slightly before removing from pan. Don't be alarmed if the muffins puff up a lot during baking - they will settle while cooling.