These are so adorable! I was happy to use my muffin tins for more than my cute cupcakes for once! These are perfect for a quick breakfast but elegant enough to serve at a brunch. Asparagus season is now, so buy up those slender stalks because they are perfect for this recipe. And they are sure delish!
Egg Cups with Asparagus, Gruyere & Ham
- 12 eggs, beaten
- 1 c cooked ham, chopped
- 1 c asparagus, chopped into 1" pieces
- 1/2 c gruyere, shredded
- 1/4 c milk
- fresh parsley
Preheat your oven to 400 degrees.
Spray 12 muffin tin cups with cooking spray.
Mix together all of the ingredients. Add the mixture evenly to all 12 cups. Bake for 13-14 minutes or until puffed and browned.