Asparagus and Sausage Egg Cups make healthy, portable, and keto-friendly breakfast. With plenty of protein and Italian-inspired flavor, these egg “muffins” are a healthy alternative to high-fat breakfast options.
Recipe yields 8 servings
Preheat the oven to 375°. In the top of a double boiler, steam the asparagus for 1 to 2 minutes, or until slightly softened. Remove and chop the asparagus.
Lightly coat 2 mini muffin pans (each with 24 cups) with nonstick cooking spray.
In a large bowl, whisk the eggs, milk, pepper and salt. Stir in the turkey sausage, asparagus, cheese and basil. Fill 32 of the prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.
Remove from the muffin pans and top with additional fresh basil, if desired. Serve immediately.
Egg cups can be frozen. To freeze: cool completely and wrap the cups individually in plastic wrap. Place the wrapped cups in a freezer-safe plastic bag. The cups can be frozen for up to 2 months. To reheat, remove the plastic wrap, wrap in a moist paper towel and microwave for 60 to 90 seconds, or until hot.