French · Breakfast
Baked Asparagus Gruyere Egg Muffins
Egg muffins with fresh asparagus, Gruyere, and tarragon, batch-baked for a French high-protein breakfast.
$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
385Calories
24gProtein
28gFat
8gCarbs
2gSugar
2gFiber
520mgSodium
380mgChol
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Instructions
1
Prep
Preheat oven to 180°C (350°F) and grease a 6-hole muffin tin with olive oil, using 4 holes. Snap woody asparagus ends, cut into 1cm pieces. Finely dice shallot. Grate Gruyere. Chop tarragon. Whisk eggs, milk, mustard, flaxseed, chia seeds, salt, and pepper until smooth.
2
Saute
Melt butter in a small pan over medium heat. Add shallot, cook 1–2 minutes until softened. Add asparagus, cook 2–3 minutes until bright green and tender. Cool fully on a tray.
3
Build
Fold cooled asparagus mixture, tarragon, and two-thirds Gruyere into egg mixture. Divide evenly between 4 muffin holes, filling three-quarters full. Top each with remaining Gruyere.
4
Bake
Bake at 180°C for 20–22 minutes until tops are set, golden, and a skewer inserted comes out clean. Cool in tin 5–10 minutes, then run a knife around each and lift onto a rack.
5
Plate
Cool muffins fully, portion into 2 containers of 2 muffins each, refrigerate up to 4 days, and reheat in microwave 30–40 seconds or oven at 160°C for 4–5 minutes before serving with frisée salad or cornichons.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large whole eggs
- 60ml (1/4 cup) whole milk
- 100g (3.5 oz) fresh asparagus
- 64g (2.3 oz) Gruyere cheese
- 1 small shallot
- 10g (0.4 oz) ground flaxseed
- 6g (0.2 oz) chia seeds
- 0.5 tsp fresh tarragon leaves
- 1 tsp unsalted butter
- 0.25 tsp Dijon mustard
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 1.5 tsp extra-virgin olive oil