These little guys are a mouthful of deliciousness. Cheesy mushroom and asparagus egg muffins made with bacon but can easily be swapped out for a vegetarian option. A perfect grab and go for busy mornings. They are super easy to prep ahead and store well for up to 4 days.
Yields 12 muffins
Ingredients:
- Eggs, 12 large size
- Bacon, 250 g
- Mushroom, 227g
- Asparagus, ½ bunch
- Cheddar, Swiss and Havarti cheese blend, 250g
What you’ll need:
- Knife and cutting board
- Sauté pan
- Wooden or s/s spoon
- A couple mixing bowls
- Muffin tray
- Stovetop and oven
What to do:
Preheat the oven to 350°F.
Slice the bacon strips into thin slices. Clean and cut the mushroom and asparagus into small pieces. Grate the cheese.
Heat the pan and place the bacon inside. Lower the heat to slowly render the fat and cook the bacon. Remove from the heat and set aside (on a paper towel or in a colander) allowing excess oil to drain. Then place in a mixing bowl.
Using minimal fat in the pan, return it to medium high heat and cook off the mushrooms and asparagus until they are soft but firm. Add them to the mixing bowl.
Crack eggs in a separate bowl and whisk. Make sure the bacon and veg have cooled down before adding the eggs into the mixing bowl. Season the mixture with salt and pepper to taste. Add in the grated cheese.
Once all ingredients are incorporated together, grease a muffin tray and pour in the egg mixture. Place in the oven and cook for 25-30 minutes. Let them cool before taking them out of the muffin tray.
These egg muffins make the perfect addition to any breakfast or brunch but are an awesome prep ahead to grab and go on busy mornings.