These Asparagus Mushroom Egg Cups are great for introducing your baby or toddler to more complex flavors. They are also something the entire family can enjoy!

Nutritional Information

• An excellent source of vitamin K for bone health and blood clotting.
• A good source of vitamin C, for iron absorption and immune support.
• A good source of vitamin A, for healthy eyes.
• Contains prebiotic fiber to help feed the good bacteria in the gut.

Asparagus Mushroom Egg Cups

Prep Time: 5 minutes
Cook Time: 20 Minutes
Servings: 6 egg cups
Age: 9+ months 

Ingredients

• 4 large eggs
• 1/4 cup milk (regular or plain plant-based)
• 1/4 cup white cheddar
• 4 stalks asparagus, chopped (roughly 1/4 cup)
• 2-3 crimini mushrooms, chopped (roughly 1/4 cup)
• 2 tsp olive oil
• 1 garlic clove
• salt and pepper, to taste (optional)

Instructions

1. Prep: preheat oven to 375° F and line or spray a muffin tin. 
2. Prep Eggs: in a medium bowl, add in the eggs, milk, salt and pepper (if using) and whisk until combined. 
3. Cook Ingredients: in a medium skillet, over medium heat, add in the oil and garlic and cook for 2 minutes. Add in the asparagus and mushrooms and cook for 4-5 minutes or until tender, stirring often. 
4. Layer: add in roughly 1 tablespoon of the asparagus mixture into each muffin cup. Then add roughly 1 tablespoon of cheese. Pour in the egg mixture until the muffin cups are 2/3 the way full. 
5. Bake: place the baking sheet in the oven and bake for 20-25 minutes, until golden brown and the eggs are set. The egg cups will puff up when cooking but will go back down when they cool. 
6. Serve: let cool slightly and serve whole or cut into slices. 

Notes 

Age: 9+ months

Storage: can be stored in an air-tight container in the fridge for up to 3 days or in the freezer for up to 3 months.