Lifestyle

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.

Back to feed

Get more out of life.

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Learn how we collect and use your information by visiting our Privacy policy