Asparagus Mushroom Frittatas Muffins

Breakfast frittatas with asparagus, mushroom, cheddar cheese, bell pepper muffins are perfect for breakfast, brunch and even for snacks. These are asparagus mushroom frittatas are packed with protein, fiber and loads of fresh vegetables. Healthy gluten free vegetarian option.Asparagus Mushroom Frittatas Muffins

Eggs are a staple breakfast option for many people around the world; but sometimes you want to try something different rather than either fried, hard-boiled or scrambled eggs. These asparagus mushroom frittatas are so easy to prepare and are full of fresh veggies. Mushroom Egg Muffins

Eggs are very versatile, healthy and play an important part in the vegetarian diet. Eggs are rich in nutrients- proteins, vitamins, and minerals. These days eggs containing omega-3 fatty acids are also available in the market these days. If you are skeptical about using egg yolk in your diet then you can use only eggs whites for some recipes that are calling for eggs. Asparagus Mushroom Egg Muffins

These asparagus mushroom frittatas are a perfect breakfast option for you if you have to make a big batch of breakfast for a lot of people. Also, these are a nice breakfast option for weekday breakfast as you can whip up the ingredients easily and your oven has to do rest of the job. You can also double up this recipe for 12 servings. You can also bake these egg muffins in advance eg: on weekend and have them on weekdays for quick breakfast.Asparagus Mushroom Egg Muffins
You can also add other vegetables like grated carrots, boiled peas, spinach and corns to frittatas. Also, fresh herbs can be added to these savory egg muffins. Add your kids or toddlers favorite veggies or cheese if you making these frittatas for them. Healthy and easy way to serve protein and other nutrients together.


Yields 6 muffins

Asparagus Mushroom Frittatas Muffins

15 minPrep Time

25 minCook Time

40 minTotal Time

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  • 2 tsp olive oil
  • salt to taste
  • freshly ground black pepper
  • 1 cup mushrooms, thinly sliced
  • 50 gms (6-7) thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 1/2 cup red bell pepper, chopped
  • 3 eggs
  • 3 tbsp milk
  • 1/2 cup grated cheddar cheese


  1. In a small pan heat 2 tsp olive oil on medium-high heat, and add thinly sliced mushrooms season with salt and pepper, and cook for about 5-7 minutes until mushrooms soften and release juices.Add asparagus and cook for  2-3 minutes.
  2. Preheat your oven to 350 °F. Take a regular 6 cup muffins pan and spray the muffin pan with non-stick cooking spray.
  3. In a large bowl, beat eggs until smooth. Add milk, salt, bell pepper and mix. Now add cooked mushrooms and asparagus into the egg mixture. Add 1/2 of the cheddar cheese to the egg mixture and mix well. Fill the muffin cups ¾ full with egg mixture. Sprinkle remaining cheddar cheese on the top of cups.
  4. Bake for 25 minutes or until tops is light golden brown.
  5. Remove from the oven, let the muffins cool for few minutes before removing them from the pan.
  6. Serve warm with a toast or ketchup.
Recipe Type: Breakfast

Asparagus Mushroom Frittatas

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