Mushroom and asparagus egg cups
13 Jul 2025
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.
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Categories
- Meal Type: - Air fryer - Bake - Brunch - Cupcakes & Muffins - Everyday - Lunch - Main - Quick & Easy - Snacks
- Cuisines: - British
- Occasions: - Parties - Picnic
- Ingredients: - Dairy - Eggs - Other Vegetables
- Health and Diet: - Combination - Gluten Free - Low Carb - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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