British · Breakfast
Whole30 Mushroom Asparagus Egg Scramble Cups
Egg cups with sauteed mushrooms, asparagus, and tarragon, batch-baked for a dairy-free Whole30 and paleo British breakfast.
$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
385Calories
18gProtein
26gFat
18gCarbs
3gSugar
4gFiber
520mgSodium
372mgChol
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Instructions
1
Prep
Preheat oven to 180°C (350°F). Grease a 6-hole muffin tin with 0.5 tbsp olive oil, using 4 holes. Finely dice shallot (24g), slice cremini mushrooms (100g), cut asparagus into 1cm pieces (80g). Chop tarragon and chives. In a medium bowl, whisk 4 eggs with 0.5 tbsp olive oil, Dijon mustard, flaxseed, chia seeds, salt, and pepper until smooth.
2
Saute
Heat 0.5 tbsp olive oil in a pan over medium heat. Add shallot, cook 1–2 minutes until softened. Add mushrooms and asparagus, cook 4–5 minutes until mushrooms are golden and asparagus is bright green. Spread on a tray to cool completely.
3
Build
Fold cooled mushroom-asparagus mixture into egg bowl along with tarragon and chives, distributing evenly. Divide mixture evenly between the 4 greased muffin holes, filling each about three-quarters full.
4
Bake
Bake at 180°C for 20–22 minutes until tops are set, lightly golden, and a skewer inserted comes out clean. Cool in tin 8 minutes, then run a knife around each cup and lift onto a rack to cool fully.
5
Plate
Cool completely, then portion into 2 airtight containers of 2 cups each. Refrigerate up to 4 days. Reheat 2 cups in microwave for 30–40 seconds or oven at 160°C for 4–5 minutes, and serve with watercress or sliced cucumber.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 100g (3.5 oz) cremini mushrooms
- 80g (2.8 oz) fresh asparagus
- 1 small shallot
- 10g (0.4 oz) ground flaxseed
- 6g (0.2 oz) chia seeds
- 0.75 tsp fresh tarragon leaves
- 1 tbsp fresh chives
- 0.25 tsp Dijon mustard
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 18ml (1 tbsp + 1 tsp) extra-virgin olive oil