Gluten-free, Dairy-free, Paleo, Vegetarian, Whole30

Asparagus-Pesto Egg Muffins

Everything tastes better with pesto, especially asparagus and eggs. It’s just a fact. I like to use my Garlic-Scape Pumpkin-Seed Pesto, but you can use any store-bought pesto you like. The best part is it only takes a few minutes to create these flavor-filled bites.

Makes 12

• 1 or 2 tablespoons Ghee or clarified butter
• 9 large eggs
• ¼ cup Garlic-Scape Pumpkin-Seed Pesto or store-bought pesto
• 2 tablespoons full-fat coconut milk
• Salt and black pepper
• 8 stalks asparagus, chopped

Preheat the oven to 400°F. Lay out a 12-cup silicone muffin pan (or a standard muffin pan greased with 1 tablespoon of the ghee).

In a bowl, whisk together the eggs, pesto, coconut milk, and a pinch of salt and pepper. Set aside.

Heat 1 tablespoon ghee in a skillet over medium heat. Add the asparagus and cook, stirring frequently, until slightly softened, about 5 minutes.

Add a small amount of the asparagus to each muffin cup, then fill each equally with the egg mixture. Bake for 15 to 20 minutes, until the eggs are set and the tops are lightly browned.

Cool slightly before serving, or store covered in the refrigerator for up to 3 days.