These asparagus egg muffins contain potato for bulk and halloumi cheese for more savouriness. Preparation takes minutes and there is no need to precook any of the ingredients.
These robust healthy asparagus egg muffins make a delicious breakfast on-the-go or satisfying snack that you can enjoy anytime (cold or hot). Why not pop them in your child's lunchbox too!
I love the idea of a mini breakfast/brunch frittata/savoury muffin that's packed with protein and vegetables and great flavour. All in one place!
There is no need to cook the vegetables beforehand so preparation is quick and easy. After 30 minutes in the oven the potato will be fully cooked and the asparagus will be cooked but still firm, not mushy.
Asparagus egg muffins ingredients
For me these healthy savoury egg muffins work best as a breakfast recipe. They provide energy without the addition of sugar. I used potato to give these muffins a bit more substance. I also added some halloumi cheese for more savouriness but only a moderate amount in order to keep the fat content down.
Asparagus, the star ingredient, pairs fantastically with the eggs, potato as well as halloumi.
Step-by-step recipe instructions
Preheat the oven to 375 F/ 190 C/ gas mark 5. Lightly grease a 6-hole muffin pan and set aside.
1.Whisk together the eggs and flour until smooth.
2. Peel and coarsely grate the potato, place in a strainer and squeeze out the water than add into the egg mixture. Stir.
3. Add the chopped asparagus, ⅔ grated halloumi and pepper to taste. Stir thoroughly.
4. Spoon the mixture into the muffin pan, top with the remaining cheese and bake in the centre of the oven for 25-30 minutes.
5. Remove from the oven and leave to cool for a few minutes then remove from the pan and enjoy.
Serving suggestions
These asparagus muffins are delicious on their own, but are perfect to serve with morning toast, coffee, hash browns (alternatively try them with crispy Polish potato pancakes), a bit of ketchup or hot sauce (such as Sriracha)
Top tips and FAQs
- Asparagus: Weigh the asparagus after you've snapped off the tough ends (approx. 3 cm long).Â
- Potato: Peel and grate the potato just before adding into the egg mixture as, once peeled, it is prone to discoloration.
- Best served warm.
- Storing: Refrigerate leftover asparagus egg muffins in an airtight container for up to 3 days. You can enjoy them cold or heat them up in a microwave before serving.
- Freeze for up to 3 months.
Substitutions
- I used halloumi cheese but you could swap it for mature cheddar or another strong cheese.
- Instead of regular potato use sweet potato if you prefer.
- I made these asparagus egg breakfast muffins vegetarian but you could add chopped ham or crispy bacon into the batter if you prefer.
You might also like
- Sweet Potato Egg Cups with Cauliflower
- Fluffy Cornmeal Muffins with Sweet Corn
- Fluffy Cauliflower Muffins
- Quinoa Egg Muffins with Spinach
Check out also this collection of easy vegetable breakfast recipes.
Keep in touch!
If you make these healthy egg muffins I'd love to know how they turned out for you. Did you make any swaps? Let me know in the comments below, thanks:)
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Asparagus Cheese Egg Muffins
Equipment
- 6-hole muffin pan
Ingredients
- 6 large eggs
- 80 g asparagus chopped, tough ends snapped off (approx. 3 cm long)
- 100 g halloumi coarsely grated
- 1 medium potato
- 1½ tsp flour
- Pepper to taste
- A little oil or cooking spray for greasing the pan
Instructions
- Preheat the oven to 375 F/ 190 C/ gas mark 5. Grease a 6-hole muffin pan and set aside.
- Whisk together the eggs and flour until smooth. Peel and coarsely grate the potato. Place in a strainer and press very firmly to get rid of excess water. Add to the egg mixture and stir.
- Add the chopped asparagus into the egg mixture along with ¾ of the grated halloumi and pepper to taste. Stir the mixture thoroughly and spoon into your muffin pan. Top with the remaining cheese.
- Bake for 25-30 minutes. Remove from the oven and leave in the pan for a few minutes then remove the muffins from the pan and enjoy.
Notes
- Potato: Peel and grate the potato just before adding into the egg mixture as, once peeled, it is prone to discoloration.
- Asparagus: Weigh the asparagus after you've snapped off the tough ends (approx. 3 cm long).Â
- Substitutions: I used halloumi cheese but you could swap it for mature cheddar or another strong cheese. Instead of regular potato use sweet potato if you prefer. I made these asparagus egg breakfast muffins vegetarian but you could add chopped ham or crispy bacon into the batter if you prefer.
- Best served warm. Delicious on their own ow with morning toast, coffee, hash browns, a little ketchup or hot sauce.
- Storing: Refrigerate leftover egg muffins in an airtight container for up to 3 days. You can heat them up in a microwave before serving.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
This sounds fantastic! I have a girlfriend who always shares her homegrown asparagus with me (lucky me!) Can't wait for asparagus season to start so I can make this!
Thanks Angie! Yes, lucky you, it would be a dream come true for me to grow my own vegetables, I can't even grow herbs succesfully:(
I'm a huge fan of frittata. These sound delicious and look so cute! Perfect for picnics too...... roll on summer! xx
Thanks! I love the ceramic muffin dish I used to make these, there'll be more frittatas recipes soon I think:)
I always seem to have a stray potato or two sitting around, and this recipe looks like a delicious and easy way to use them up. I love that none of the ingredients needs to be pre-cooked, too. Thanks for sharing the recipe!
Thank you! And thanks for stopping by:)
I was just looking for breakfast ideas and your post came in. Yay! These look so good! I love the baking pan, too. 😀 Happy FF and thanks for sharing! x
Thank you! So glad you like my recipe:)
These look like such a good option to just grab and go in the morning 🙂 I love halloumi
Thanks! I love to make convenient food that I can have at home or when I am out .
I love asparagus so these would definitely go down a treat here! x #CookBlogShare
Thanks Kirsty!
Yum - I would love these for breakfast, or maybe a little healthy snack! And that pan - so pretty!! Thanks for linking up to #CookBlogShare 🙂 Eb x
Thanks Eb! And thanks for stopping by too:)
What a great idea, the perfect way to start the day or like you say pop into your lunchbox. They look delicious and I love your new ceramic muffin dish, I think everyone will be going out to buy one!
Thank you Sarah! I'm so pleased you like my ceramic dish too:)
Oh these look amazing Monika! Love the idea of using halloumi in a muffin like this. #CookBlogShare
Thanks Mandy! Glad you like it:)
mmm. . . This looks yummy.
Thanks:)