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Asparagus, Mushroom and Cheese Egg Cups

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Nancy Piran

Ingredients

  • 8 Michigan Asparagus spears trimmed and chopped
  • 4 mushrooms chopped
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 8 eggs
  • 1/2 cup Cabot Vermont Extra Sharp Cheddar Cheese diced

Instructions

  • Preheat oven to 350 degrees. Spray muffin tin with non stick cooking spray and set aside.
  • In the meantime add asparagus, mushrooms, salt and olive oil to a medium pan. Cook on medium heat for 5 minutes or until vegetables are softened. Set aside.
  • Whisk eggs in large bowl. Set aside.
  • Evenly divide vegetables into 9 muffins. Evenly divide cheese over vegetables.  
  • Pour eggs over vegetables.
  • Bake for 25-30 minutes or until golden brown.
  • Serve warm and ENJOY!