Healthy savoury egg muffins recipe

Food photography by Darrin James

Packed with asparagus and mushrooms these vegetarian and keto egg muffins make a great breakfast, brilliant lunchbox filler or picnic pack up.

By Faye James

Ingredients for savoury egg muffins recipe

1 tablespoon extra virgin olive oil

2 cloves minced garlic 1⁄2 cup chopped asparagus 1⁄2 cup mushrooms, sliced

6 large eggs 2 tablespoons almond milk

Salt and pepper to taste

100g goat’s feta, crumbled

Method to make savoury egg muffins recipe - make them the night before and heat them up the next day

Preheat oven to 180°C (355°F).

In a large saucepan, heat the garlic and the oil.Then, sauté asparagus and add in mushrooms until they have both softened up a bit. While the vegetables are cooking, whisk together 6 eggs and 2 tablespoons of milk.

Next, divide out the veggies into a muffin tin. Pour egg on top, filling about 3⁄4 of the way. Season with salt and pepper and sprinkle on feta. Cook for about 25 minutes or until the eggs have set.

Citro nutrition tip

Asparagus contains Vitamin A and E, antioxidants that help the body fight off 'free radicals'.

Australian asparagus season runs from  August to December but some growers pick a limited late or secondary crop between January to March.

Extra Virgin olive oil helps deliver the benefits of the Mediterranean diet.

Faye James is a member of the Nutrition Council Australia and associate member of the Australian Menopause Society. She is the author of The Menopause Diet.

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