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Cook in-season: Asparagus egg muffins
Posted June 3, 2016
- 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.
Ingredients
- nonstick cooking spray
- 5 large eggs
- 1/2 cup 2% milk
- 8 ounces ham, diced
- 1/2 pound asparagus, trimmed and sliced
Directions
- Preheat oven to 350 F.
- Spray muffin tin with nonstick cooking spray. Set aside.
- In a medium bowl, beat eggs slightly with a whisk. Add milk and whisk until well blended. Add ham and asparagus. Stir until combined.
- Pour 1/4 cup egg mixture into each muffin cup.
- 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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