Egg Muffin Cups
Start your day right with these incredibly easy Egg Muffin Cups, made with Ham, Asparagus & Goat Cheese. They’re great for make-ahead and are super versatile plus they can be made with any ingredients. They’re the perfect grab-and-go meal.
Print
Pin Recipe
Servings: 4 servings
Calories: 100kcal
Add to Collection
Equipment
Ingredients
- 12 eggs
- 1 cup about 4 oz. of crumbled goat cheese
- 1 cup thin asparagus cut into quarter inch pieces
- 1 cup diced ham
- 1 tsp. Olive oil
- 1 tsp. kosher salt divided
- freshly ground black pepper
- 1 teaspoon dry mustard
Instructions
- Preheat oven into 350⁰F and slightly grease a standard muffin pan.
- Put skillet over a medium heat and pour olive oil. Saute the asparagus and season with ½ tsp. of salt and a dash of black pepper. Cook for about 4-5 minutes or until the asparagus tenderizes.
- Add the ham and cook for another two minutes.
- Next, allocate portions of the sautéed ham and asparagus among the cups in the muffin tin. Top each with a tablespoon of the crumbled goat cheese.
- Into a large bowl, crack and lightly beat the eggs. You can then add the mustard and what was left of the salt.
- Again, allocate portions of the egg mixture among the muffin cups.
- Bake the muffin mixture for at least 20-25 minutes or until the top is lightly golden brown.
Video
Notes
Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the micro or serve cold.
Nutrition
Serving: 1serving | Calories: 100kcal | Carbohydrates: 6g | Protein: 7g | Fat: 6g
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.