22 May, 2025

Hiking Snacks on the Go: Asparagus and Egg Muffin Cups

photo of muffins and esparagus on table cloth

Spring is here, which means spring vegetables are starting to make their appearance (hooray)! Asparagus is high in vitamins A and K, folate and much more, making it an excellent – and tasty – option for meals and snacks, on or off the Trail! Asparagus peaks in Canada in May and June, so we’ve got a suggestion for a quick and easy breakfast or snack that you can take with you on the Trail or enjoy at home.

Asparagus and egg muffin cups

Our asparagus muffin cups recipe uses only 6 ingredients, takes only a few minutes to prepare – and tastes great! It’s also quite easy to pop into a container, throw in your bag and bring along on your next Trans Canada Trail outing.

Ingredients

• 1 cup asparagus, chopped

• 10 large eggs

• 1/2 cup parmesan, grated

• 1/2 cup milk or half-and-half

• Salt and pepper, to taste

• 1 tablespoon (15 mL) olive oil, for sautéing

eggs, olive oil, asparagus, seasonings on table

How to prepare

Preheat oven to 350 degrees Fahrenheit.
In a skillet, sauté asparagus in olive oil over medium heat for 3-4 minutes until the asparagus is cooked but still crunchy. Remove from heat and set aside.
In a bowl, whisk together eggs, milk or cream, and salt and pepper. Add cooked asparagus and grated parmesan. Mix well.
Portion the mixture evenly into a greased muffin tin. Fill each muffin cup to no more than three-quarters full.
Bake for approximately 12-15 minutes or until cooked through.
Remove from muffin tin and serve.