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Cook in-season: Asparagus egg muffins

  • Asparagus can be green, white or even purple in color. The green variety is most common.
  • Asparagus is an excellent source of vitamin K, which helps prevent the thinning of bones (osteoporosis). Vitamin K also helps absorb and use calcium in your body.
  • Asparagus flourishes in Minnesota due to the cold wintertime temperature, which gives the plant a rest period to fully grow and mature.

Asparagus season is upon us! Try this delicious take on asparagus for breakfast with individually portioned egg and ham muffins. Enjoy two as a serving.


  • nonstick cooking spray
  • 5 large eggs
  • 1/2 cup 2% milk
  • 8 ounces ham, diced
  • 1/2 pound asparagus, trimmed and sliced


  1. Preheat oven to 350 F.
  2. Spray muffin tin with nonstick cooking spray. Set aside.
  3. In a medium bowl, beat eggs slightly with a whisk. Add milk and whisk until well blended. Add ham and asparagus. Stir until combined.
  4. Pour 1/4 cup egg mixture into each muffin cup.
  5. Bake for 15 to 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Serve warm.

Makes 6 servings.

Nutritional information


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