Spring Egg Cups are a tasty egg cup recipe full of veggies and herbs. These egg muffins make a great breakfast on the go, brunch entree, or breakfast for dinner. Spring Egg Cups can be made ahead and reheated for easy meal prep, or eaten right away.
1¼cupasparagushard end trimmed and discarded, chopped into ½ inch chunks
1½cupcremini mushroomsrough chopped
½cupgreen onionschopped (about 5-6 onions)
1½cupshalf & half
1¼cupfresh grated parmesan cheese
½teaspoonfennel seedsfinely chopped or ground with a mortar and pestle
Preheat the oven to 350 and prepare a muffin tin with cooking spray.
Add the oil to a large skillet, over medium heat, and saute the mushrooms, asparagus, yellow onion, and ½ teaspoon salt for 5 minutes.
Add the green onions, basil, and fennel and saute an additional 2 minutes. Set aside and let cool.
In a large bowl whisk together the eggs, milk, 1 teaspoon salt, and pepper until smooth and well combined.
Divide the veggie mixture evenly between the muffin cups (should fill between 15-18 cups). Top the veggies with the egg mixture to the top of the muffin cups. Top with the cheese and press it lightly into the eggs.
Bake for 20 minutes.
Let the egg cups rest a few minutes before removing from the muffin tin.
** If they do not come out of the muffin cups easily, run a sharp knife around the edge of each cup.
TO MAKE AHEAD: Prepare and bake the egg cups completely. Place in a 9x13 pan and cover with foil. Store in the fridge for up to 4 days. To reheat, place in a 350 oven, uncovered, for 15 minutes.