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 3/4 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.
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).
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. You could also replace the asparagus with cooked green beans. I made these asparagus egg breakfast muffins vegetarian but you could add chopped ham or crispy bacon into the batter if you prefer.
Storing: Refrigerate leftover egg muffins in an airtight container for up to 3 days. You can heat them up in a microwave before serving.