Name: Asparagus and Mozzarella Egg Cups
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 eggs; 1 bunch asparagus; 4 spring onions, thinly sliced; 2 Tbsp fresh parsley, chopped; 1 cup grated mozzarella; 1 Tbsp chickpea flour or pea protein powder; Salt and freshly ground black pepper

Asparagus and Mozzarella Egg Cups

13 Aug 2026

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

These asparagus and mozzarella egg cups are a simple, high-protein, low-carbohydrate breakfast, brunch or light lunch. They need no added oil and are naturally gluten-free, making them a useful option when you want a filling meal without much preparation.
The eggs, mozzarella and added chickpea flour or pea protein provide plenty of protein, while asparagus adds fibre and fresh flavour. The mozzarella also contributes calcium, which makes these egg cups a useful addition to a bone-conscious diet.
They are particularly nice served warm with a crisp green salad and, if you want a more substantial meal, a slice of sourdough on the side. They can also be made ahead and reheated gently.

Ingredients

4 eggs
1 bunch asparagus
4 spring onions, thinly sliced
2 Tbsp fresh parsley, chopped
1 cup grated mozzarella
1 Tbsp chickpea flour or pea protein powder
Salt and freshly ground black pepper

Instructions

Snap off the woody ends of the asparagus. Lightly grill or steam the asparagus until just tender. Leave to cool, then cut into approximately 1cm pieces.
Thinly slice the spring onions, chop the parsley and grate the mozzarella.
Lightly whisk the eggs in a mixing bowl. Sift in the chickpea flour or pea protein and whisk until smooth and free of lumps.
Fold in the asparagus, spring onions, parsley and mozzarella. Season with salt and freshly ground black pepper.
Divide the mixture between four silicone muffin moulds or two deeper silicone baking cups.
Air fry at 180°C for 15–20 minutes, or until the egg is set and the tops are lightly golden.
Alternatively, bake in a preheated oven at 180°C for about 25 minutes, until set and lightly golden.
Leave to cool for a few minutes, then serve warm with a crisp green salad.

https://cooktogether.com/recipe-items/asparagus-and-mozzarella-egg-cups/

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