Name: Mushroom and asparagus egg cups
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 bunch green asparagus; 4 mushrooms; 1 pinch dried oregano; Salt & pepper; 4 eggs; 4 Tbsp Grated cheese of your choice

Mushroom and asparagus egg cups

13 Jul 2025

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

These mushroom and asparagus egg cups are perfect for weekend brunches. I made them with grated hard goat’s cheese, but Cheddar, Parmesan or feta would work too. For a dairy-free version, omit the cheese! I cooked the egg cups in an air fryer, but you can use the oven too. Serve them with a crispy salad on the side.

Ingredients

1 bunch green asparagus
4 mushrooms
1 pinch dried oregano
Salt & pepper
4 eggs
4 Tbsp Grated cheese of your choice

Instructions

If you’re using the oven, preheat it to 180°C.
Cut the asparagus in to 2cm pieces. Chop the mushrooms too.
Put them in a frying pan, add some olive oil and a pinch of dried oregano and gently cook for 5 minutes, until vegetables are tender. Set aside to cool.
Whisk the eggs in a mixing bowl with some salt and pepper. Set aside.
Evenly divide vegetables between 4 silicon muffin cups. Scatter the cheese over the vegetables, then pour over the eggs evenly.
Put them in the air fryer (you can top them with a pinch of grated cheese, if liked) and cook for 20 minutes.
In the oven, bake them for 25-30 minutes or until golden brown.
Serve warm.

https://cooktogether.com/?recipe=mushroom-and-asparagus-egg-cups

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