Asparagus and Broccoli Egg Muffins are Spring in a mouthful! Light, tasty and easy to make. I love them as a late breakfast after a workout or as a light lunch with a side salad. They taste so healthy!
Asparagus and Broccoli Egg Muffins – Great as a portable snack
Great hot or cold they make an ideal portable breakfast on the go when needed. They keep in the fridge for a few days if you wish to make a batch in advance. I love them so much I’ve added them to my lunchbox in the past!
I’ve also tried the recipe with green beans and added some peas. Any ‘small’ vegetable would work well – I’d avoid things like courgettes due to their high water content but other than that anything more or less goes!
Spring in a mouthful and high on nutrition
Eggs are a great source of protein and if you’re worried about cholesterol levels, it’s no problem to make this recipe just with egg whites. Asparagus and broccoli help with your recommended 5 a day and are good sources of Vitamins A, C and K. These nutrients are great for overall health, good digestion and contain folic acid which supports a pregnancy.
These asparagus and broccoli egg muffins are also rich in potassium. Potassium is required to convert blood sugar into glycogen. Lower levels of glycogen mean muscles have less energy and so a deficiency can cause tiredness and muscle weakness. Topping up on these nutrients after a workout helps the body rest and recover in time for your next exercise burst!
Asparagus and Broccoli Egg Muffins
Spring in a mouthful! These Asparagus and Broccoli Egg Muffins are light and packed full of protein and vitamins – great for a breakfast after a workout.
- 12 Hole Muffin tin
- Whisk
- Mixing bowl
- 1/2 tbsp Olive oil
- 150 gram Asparagus
- 100 gram Broccoli (Tenderstem broccoli works best)
- 8 large Eggs
- 80 gram Crème Fraiche – low fat preferably
- 2 tbsp Parsley
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Use the olive oil to grease the muffin tin. Place in an oven to warm – set to 190C (fan 170C, gas mark 5).
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Chop the asparagus and broccoli into about 3 cm pieces and cook in boiling water for about 3 minutes to soften. Drain.
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Place the eggs and crème fraiche in a bowl, season with salt and pepper. Whisk until frothy and add the chopped parsley.
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Remove the muffin tin from the oven, add the egg mixture to the tin and top with a mix of the cooked broccoli and asparagus.
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Bake in the oven for about 15-20 minutes until golden. Cool a little and then serve!