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Asparagus Mushroom Egg Cups

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
6 egg cups
 9+ months


  • 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)


  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. 



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.