Baked Asparagus Gruyere Egg Muffins
Egg muffins with fresh asparagus, Gruyere, and tarragon, batch-baked for a French high-protein breakfast.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 180°C (350°F) and grease a 6-hole muffin tin with olive oil, using 4 holes. Snap woody asparagus ends, cut into 1cm pieces. Finely dice shallot. Grate Gruyere. Chop tarragon. Whisk eggs, milk, mustard, flaxseed, chia seeds, salt, and pepper until smooth.
Saute
Melt butter in a small pan over medium heat. Add shallot, cook 1–2 minutes until softened. Add asparagus, cook 2–3 minutes until bright green and tender. Cool fully on a tray.
Build
Fold cooled asparagus mixture, tarragon, and two-thirds Gruyere into egg mixture. Divide evenly between 4 muffin holes, filling three-quarters full. Top each with remaining Gruyere.
Bake
Bake at 180°C for 20–22 minutes until tops are set, golden, and a skewer inserted comes out clean. Cool in tin 5–10 minutes, then run a knife around each and lift onto a rack.
Plate
Cool muffins fully, portion into 2 containers of 2 muffins each, refrigerate up to 4 days, and reheat in microwave 30–40 seconds or oven at 160°C for 5 minutes before serving with frisée salad or cornichons.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.