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Oven Baked Egg and Vegetable Cups


  • 2 teaspoons olive oil
  • 1/2 large onion
  • 1 bundle of asparagus
  • 10 eggs beaten
  • 3/4 cup grated cheese I often use this opportunity to finish off any odds and ends
  • salt and pepper.


  • Preheat oven to 375 degrees.
  • Cut onion into thin half moons. Wash asparagus well (I’ve found that it’s been really gritty lately), trim the ends and cut into chunks of about 1/2 to 3/4 an inch.
  • Heat oil in a large skillet and add onions. Cook until brown. Add asparagus and cook until tender crisp (about five minutes). Season with salt and pepper and set aside.
  • Grease cups/jars. Using tongs, portion out the sauteed vegetables. The cups/jars should be mostly filled with vegetables.
  • Beat eggs and evenly divide between the baking cups/jars. Top with approximately 1 tablespoon of cheese per serving. Using a fork or spoon, carefully stir the contents of each cup/jar so that the cheese isn’t just resting on top.
  • Place the cups/jars on a baking sheet and bake for 20-25 minutes. When tops are browned, they are done.
  • Remove from oven and let cool. If you used jars, you can put the lids on once they are cool enough to touch (the tops will be puffy and high just after baking, but like a souffle, they will fall). Store egg cups in the refrigerator until ready to eat. They will keep up to five days.


IMPORTANT: This is not a canning recipe. I use jars simply as a convenient baking/transportation vessel. They must be refrigerated once cool. Please do not think that if you put the lids on when the jars are hot that the resulting seal will mean they are shelf stable. Seriously.
Final note: If you want to simplify things, you can actually bake egg items like this right in the pan where you sauteed the vegetables (provided that it is oven safe). I use a stainless steel or cast iron skillet and make crustless quiche/frittata as easy brunch/potluck dishes quite frequently.