Name: Asparagus and Cheddar Egg Cups
Ingredients: Fresh Asparagus: 1 pound, look for firm, bright green spears with tightly closed tips. Fresh asparagus provides a vibrant, slightly grassy flavor and a satisfying tender-crisp texture when baked.; Cheddar Cheese: 1 cup, shredded. Sharp cheddar is recommended for its bold flavor that stands up beautifully to the eggs and asparagus. You can use pre-shredded for convenience or shred it yourself from a block for potentially better melting and flavor.; Large Eggs: 6, the base of our egg cups, providing protein and richness. Use large eggs for consistent results and ensure they are fresh for optimal flavor and binding.; Milk or Cream: ¼ cup. Whole milk adds a touch of creaminess and moisture to the egg mixture, while heavy cream will result in a richer, more decadent texture. You can also use half-and-half for a middle ground.; Salt: ½ teaspoon, or to taste. Enhances the flavors of all the ingredients. Kosher salt or sea salt is preferred for its clean taste and less likely to be overly salty.; Black Pepper: ¼ teaspoon, freshly ground, or to taste. Adds a subtle warmth and depth of flavor. Freshly ground black pepper is always recommended for its superior aroma and taste.; Optional: Red Pepper Flakes: Pinch, for a hint of spice. If you enjoy a little kick, a pinch of red pepper flakes adds a pleasant warmth to the egg cups without being overpowering.

Ingredients

Fresh Asparagus: 1 pound, look for firm, bright green spears with tightly closed tips. Fresh asparagus provides a vibrant, slightly grassy flavor and a satisfying tender-crisp texture when baked.
Cheddar Cheese: 1 cup, shredded. Sharp cheddar is recommended for its bold flavor that stands up beautifully to the eggs and asparagus. You can use pre-shredded for convenience or shred it yourself from a block for potentially better melting and flavor.
Large Eggs: 6, the base of our egg cups, providing protein and richness. Use large eggs for consistent results and ensure they are fresh for optimal flavor and binding.
Milk or Cream: ¼ cup. Whole milk adds a touch of creaminess and moisture to the egg mixture, while heavy cream will result in a richer, more decadent texture. You can also use half-and-half for a middle ground.
Salt: ½ teaspoon, or to taste. Enhances the flavors of all the ingredients. Kosher salt or sea salt is preferred for its clean taste and less likely to be overly salty.
Black Pepper: ¼ teaspoon, freshly ground, or to taste. Adds a subtle warmth and depth of flavor. Freshly ground black pepper is always recommended for its superior aroma and taste.
Optional: Red Pepper Flakes: Pinch, for a hint of spice. If you enjoy a little kick, a pinch of red pepper flakes adds a pleasant warmth to the egg cups without being overpowering.

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Instructions

Preheat Your Oven and Prepare the Muffin Tin: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the correct temperature when you place the egg cups in, leading to even cooking and preventing them from becoming rubbery. While the oven is preheating, lightly grease a standard 12-cup muffin tin with cooking spray or butter. Greasing is crucial to prevent the egg cups from sticking to the tin, making them easy to remove once baked. If you prefer, you can also use silicone muffin liners for even easier removal and cleanup.
Prepare the Asparagus: Wash the asparagus spears thoroughly under cold running water to remove any dirt or grit. Snap off the tough woody ends of the asparagus. To do this, hold a spear near the base and bend it; it will naturally snap at the point where the tender part meets the tougher end. Discard the woody ends. Cut the remaining tender asparagus spears into 1-inch pieces. Smaller pieces will cook more quickly and distribute evenly within the egg cups, ensuring each bite is flavorful.
Whisk the Egg Mixture: In a medium-sized mixing bowl, crack the 6 large eggs. Add the ¼ cup of milk or cream, ½ teaspoon of salt, and ¼ teaspoon of black pepper (and a pinch of red pepper flakes if using). Whisk all the ingredients together vigorously until they are well combined and slightly frothy. Whisking incorporates air into the mixture, which helps to create a lighter, fluffier texture in the baked egg cups. Ensure the salt and pepper are evenly distributed throughout the egg mixture for consistent seasoning.
Assemble the Egg Cups: Distribute the chopped asparagus pieces evenly among the 12 greased muffin cups. You should aim for a similar amount of asparagus in each cup, ensuring a balanced flavor and texture in every serving. Sprinkle the shredded cheddar cheese evenly over the asparagus in each muffin cup. The cheese will melt into the egg mixture as it bakes, adding richness and a delicious cheesy flavor. Finally, carefully pour the whisked egg mixture into each muffin cup, filling them about ¾ full. Avoid overfilling the cups, as the egg mixture will expand slightly during baking, and you want to prevent any overflow.
Bake to Perfection: Place the filled muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg cups are set and lightly golden brown on top. The baking time may vary slightly depending on your oven, so it’s important to check for doneness. The egg cups are ready when they are no longer jiggly in the center and a toothpick inserted into the center comes out clean. The tops should be a beautiful golden brown, indicating they are perfectly cooked.
Cool Slightly and Serve: Once baked, remove the muffin tin from the oven and let the egg cups cool in the tin for a few minutes before serving. This allows them to set a bit further and makes them easier to remove. To remove the egg cups, gently run a knife or spatula around the edges of each cup to loosen them. Carefully lift them out of the muffin tin and serve immediately while they are still warm and delicious. Serve them as a delightful breakfast, brunch, or light lunch, enjoying the wonderful combination of asparagus, cheddar, and fluffy eggs.

Nutrition

Serving Size: one normal portion
Calories: 220
Protein: 15g