Name: Asparagus Egg Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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)

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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 muffins are perfect as a healthy breakfast on-the-go or snack anytime.

Top down view of 12 asparagus egg muffins on top of rack.

These asparagus egg muffins are a delicious and easy way of enjoying asparagus and making your breakfast or brunch extra special. They are also nutritious (each containing approx. 6 grams of protein and 90 calories), simple to make and an effortless way to feed a crowd.

For me the perfect egg muffins should not only have great flavour but also fluffy texture. This is why I like to add a small amount of flour and baking powder to all my egg muffins (including spinach, cottage cheese, and quinoa) and these egg muffins with asparagus are no exception.

As a result these asparagus muffins are light, fluffy (never rubbery or dense!), and delicious the next day, too.

Asparagus egg muffins ingredients and substitutions

Ingredients for making asparagus muffins in individual dishes. — Asparagus egg muffin ingredients.

Asparagus: Make sure your asparagus is firm and has a lively green colour. You can either use whole asparagus stems (see below for preparation) or asparagus spears.
Eggs.
Yogurt: adds moisture. Use either natural or Greek yogurt.
Scallions/spring onions.
Sun-dried tomatoes: Use either sun-dried tomatoes in oil or a dried variety (soak these in a little water for about 30 minutes). (See also asparagus scones with sun-dried tomatoes).
Cheese: I used a combination of feta and cheddar to enhance the flavour. You can use any semi-hard cheese (mozzarella, Monterey Jack etc) and substitute goat's cheese for the feta.
Flour: all-purpose/plain.
Baking powder.
Salt and pepper.

How to prepare the asparagus

If you use asparagus spears (as I have done) all you have to do is rinse them, pat dry with a paper towel then add into the batter.

If using whole asparagus stems you need to remove their tough, 'woody' ends. To do this gently bend the ends to find the natural point where the ends will break easily (they are typically 1-2 inches long). I recommend weighing the asparagus once you've removed the tough ends.

Step-by-step recipe instructions

1.Preheat the oven to 375 F/180 C/160 fan/gas mark 4. Using a little butter (like I have done) or non-stick cooking spray thoroughly grease a 12-hole muffin pan. Set aside.

2. Prepare eggs: Whisk together the eggs and yogurt until smooth.

Top down view of 7 raw eggs with yogurt in glass bowl.

3. Add asparagus: Stir in the asparagus, scallions, salt and pepper.

Chopped asparagus and scallions with egg mixture in bowl with whisk.

4. Add cheese: Add both cheeses, sun-dried tomatoes and stir in using a whisk.

Asparagus egg muffin mixture with cheese and tomatoes and whisk.

5. Add flour: Sift the flour and baking powder over the batter and stir in with a whisk just to combine. Do not overstir.

Asparagus muffin mixture with flour on top in large bowl.

Top down view of egg asparagus muffin batter in glass bowl with ladle.

6. 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.

Egg and asparagus muffin batter in muffin pan.

7. 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.

Top down view of baked asparagus muffins in pan.

How to serve asparagus muffins

These egg muffins with asparagus are delicious on their own, both cold or a little warm. They are also perfect to serve with baked beans, cottage cheese avocado toast, alongside a vegetable smoothie (such as beet or spinach), or simply with a bit of ketchup or hot sauce (such as Sriracha).

Variations

I like these asparagus egg muffins just as they are, but you can customize this recipe to suite your taste. Here are some ideas for you to consider:

Protein: add bacon, finely chopped ham or sausage (approx. 2 tablespoons).
Vegetables: finely chopped red or green peppers, broccoli or a handful of spinach.
Zest: finely chopped capers or green olives.
Spice: finely chopped jalapenos (fresh or pickled), cayenne pepper or red pepper flakes.

Top tips

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.

More egg recipes to try next

See also these other delicious breakfast recipe ideas including more vegetable breakfast recipes.

Recipe

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If you make this asparagus egg muffin recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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