Garlicky Asparagus and Potato Muffin Tin Egg Cups


… 12 eggs
… 1 cup shredded cheese
… 1 tablespoon oil
… 1 small onion, diced
… Salt and pepper
… 1/2-1 cup fresh or frozen shredded potatoes
… 1 cup fresh, frozen or canned* asparagus spears, finely diced
… 1 teaspoon total of a mix of garlic powder, rosemary and/or thyme


  1. Preheat oven to 350 degrees. Grease 12 cups of a muffin tin with oil/butter.
  2. Whisk 12 eggs plus pinch of salt and pepper together in a bowl. Add shredded cheese (optional).
  3. In a pan, cook diced onion with oil until soft.
  4. Shred potatoes, cut asparagus and stir into onions. Add spices. Cook about 5- 7 more minutes.
  5. Place cooked vegetables into muffin tin. Pour egg mix over vegetables.
  6. Bake 12-15 minutes until the egg is just set.
  7. Eat right away or when they are baked and fully cooled, put in freezer bags to freeze and eat later.
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