Servings: 12
Start to finish: 40 minutes
10 eggs
¼ cup cream
½ teaspoon sea salt
Pinch of nutmeg
Butter or olive oil to coat pans
1 cup asparagus, chopped
1 heaping cup thinly sliced mushrooms
2 tablespoons butter
¼ cup thinly sliced green onion
¼ cup chopped pimentos
1 cup shredded cheddar cheese
½ pound brie cheese, cut into 12 pieces
Preheat the oven to 350 F.
Crack eggs into a liquid measuring cup. Whisk the eggs, cream, nutmeg and salt. Set aside.
Melt butter in a saute pan and add asparagus and mushrooms and cook for about 5 minutes or until beginning to soften but the asparagus is still bright green.
Grease a 12-cup muffin pan with olive oil. Divide asparagus, mushrooms, green onion, and cheese between each muffin cup, then carefully pour egg mixture over tops until muffin tins are almost full (leave 1/4-inch space).
Bake for 20-25 minutes or until a wooden pick inserted in the center of a muffin comes out clean.
The egg muffins will look like a soufflé when they come out of the oven, but they will fall after a few minutes. Let them rest in the muffin tin for a few minutes before using a rubber spatula to carefully remove each muffin. Place on a wire rack to cool for a couple of minutes to let the steam dissipate.
Enjoy immediately or let cool and transfer to a re-sealable plastic bag.
Refrigerate for up to three days. They can be eaten cold or reheated in a microwave.
Nutrition information per serving: 199 calories; 144 calories from fat; 16 g fat (9 g saturated; 0 g trans fats); 220 mg cholesterol; 336 mg sodium; 2 g carbohydrate; 0 g fiber; 1 g sugar; 12 g protein.
Elizabeth Karmel, Associated Press
