Egg muffin cups are perfect for making ahead and piling on a platter for a brunch buffet. Or make and freeze ahead for busy mornings. Take a classic combination and make it in mini form with some of the favorite ingredients of spring in these Cheesy Ham Asparagus and Goat Cheese Egg Muffin Cups. They’re one of my favorite gluten free asparagus recipes!
Disclosure: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the bloggers with samples and product to give away. All opinions are my own.
Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes! From cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone.
As I mentioned yesterday, The Bug turned five. For the first, oh, four years of his life (well, after that pesky first six months of life prior to the introduction of solids), he was happy with yogurt and fruit for breakfast pretty much everyday. Daddy’s Cream of Wheat is a Sunday special most weekends. Pancakes, they were reserved for events on the level of the selection of a new pope. I’m exaggerating. A little.
I mean, I certainly don’t starve the kid. He would inevitably want a mid-morning snack regardless of how big or small his breakfast was, so I figured there was no point in making him the biggest meal if he was going to request something else later anyway. And honestly, the main reason for this standard breakfast is because I can make it up the night before, unlike cereal which has to be poured and served right away, lest it get soggy, or something like toast or scrambled eggs that really have to be made fresh. This allows me to just plop the bowl in front of him as soon as he enters the kitchen, because if I don’t the whines of hunger are instant and at a decibel level that only dogs can hear. Waiting for his breakfast, yeah, not happening.
Now all of a sudden that bowl of fruit and yogurt isn’t satisfying enough. He wants it topped with granola, then maybe followed up with a banana or some nuts or a muffin, or, you know, like a turkey sandwich or something. Little Dude is following in his footsteps already.
Then don’t even get me started on weekends. “But Mommmmyyy, it’s a hoooome day, I want a special breakfast!” Luckily since, as I mentioned, I don’t give them cereal too often, a bowl of that ubiquitous O-shaped cereal, or, should I say a bowl of fruit and sunflower seeds and chia seed and raisins with a few O’s mixed in actually does rank as a special breakfast, though I do whip up a mean batch of French toast sticks or blender pancakes every now and then.
But with Kindergarten starting in the fall, I’m going to really fuel him up for a busy morning of learning and playing before I send him off on the bus.
That means stocking my freezer with muffins and granola bars, waffles, and some egg muffin cups!
I’ve been holding out on you with this recipe. Not surprisingly in the food blogger world, I prepared a couple of Easter leftovers recipes, you know, before Easter, but I never got around to sharing these Ham, Asparagus & Goat Cheese Egg Muffin Cups. And you know what? I am happy to share the recipe, but I didn’t want to actually share these guys.
Asparagus and goat cheese are two of my favorite foods, breakfast for dinner (or lunch, or, well, breakfast) is one of my favorite meals, and then there’s ham, so what more can you say? My little dudes don’t even like asparagus, but these little guys were gobbled up in minutes, because when you combine that asparagus with the salty ham and creamy, tangy goat cheese in something so cute and fun to eat, even a much maligned green veggie becomes irresistible. While my broccoli, potato, and cheese and sweet potato and apple varieties might have been more obviously kid-friendly, I think these are my favorites.
And egg muffin cups are perfect for your Mother’s Day brunch.
You can make them ahead and even serve them at room temperature, or if you are just getting ready for busy weekdays, make a bunch and freeze them. They thaw and reheat perfectly!
If you aren’t a fan of goat cheese, try some cheddar or monterey jack from our #BrunchWeek sponsor Cabot, add some sautéed Vidalia Onions if you like, then serve them alongside a salad topped with some Grimmway Farms carrots.
Make sure you check out all of our other sponsors too.
And be sure to check out today’s #BrunchWeek offerings at the bottom of this post!
What do your kids usually eat for breakfast?
Ham, Asparagus & Goat Cheese Egg Muffin Cups
Take the classic savory flavors of spring and put them in a mini individual quiche perfect for brunch.
- 1 teaspoon olive oil
- 1 cup thin asparagus cut into 1/4 inch pieces
- 1 teaspoon kosher salt, divided
- freshly ground black pepper
- 1 cup (about 4 oz.) crumbled goat cheese
- 1 cup diced ham
- 12 eggs
- 1 teaspoon dry mustard
- Preheat oven to 350°F and lightly grease or spray one standard muffin pan (one with 12 cups).
- In a skillet, heat the olive oil over medium heat, add the asparagus, ½ teaspoon salt, and pepper and saute for 4-5 minutes, or until the asparagus starts to tenderize.
- Add the ham and saute for another minute or two.
- Divide the ham and asparagus between the cups in the muffin tin. Top each with a slightly heaping tablespoon of goat cheese.
- Crack the eggs into a large bowl, add the remaining ½ teaspoon kosher salt, dry mustard, and lightly beat.
- Divide the egg mixture evenly between the muffin cups.
- Bake for 20-25 minutes, or until eggs are set and top is lightly golden brown.
Here’s a few more things you can make in a muffin tin…
Take a look at what the #BrunchWeek Bloggers are cooking up today!
BrunchWeek Breads, Grains and Pastries:
Donut Holes with a Trio of Dipping Sauces from The Redhead Baker.
Trail Mix Granola from Making Miracles.
Bananas Foster Baked Oatmeal from The Suburban Soapbox.
BrunchWeek Main Dishes:
Vegetarian Breakfast Enchiladas from The Spiffy Cookie.
BrunchWeek Fruits, Vegetables and Sides:
Caramelized Onion and Sweet Potato Hash from Take A Bite Out Of Boca.
Oat-Chata from Culinary Adventures with Camilla.
Asparagus and Heirloom Carrots Salad from Jane’s Adventures in Dinner.
Roasted Grape & Bleu Cheese Bruschetta from Bread Booze Bacon.
Papas con Chorizo from Sew You Think You Can Cook.
Whiskey Walnut Tart from Love and Confections.