8 eggs
8 asparagus spears, cut into thirds
⅔ cup cherry tomatoes
1 t olive oil/avocado oil
¾ c plant milk
1 tsp dijon mustard
¼ t salt
¼ t pepper


  1. Preheat oven to 375. Place the asparagus spears on a baking sheet lined with parchment paper. Drizzle with oil and sprinkle with salt and pepper. Roast for 5-6 minutes; should be tender but not overcooked.
  2. Mix together in a bowl the beaten eggs, mustard, plant milk, salt and pepper. Pour in a greased baking pan or muffin tins.
  3. Arrange the asparagus, sliced tomatoes on the eggs.
  4. Bake uncovered for 20 minutes until eggs are fully set in the center.
  5. Let cool slightly before cutting.

    * Don’t like asparagus or tomatoes? Switch it up with your favorites! I often like to add cubed butternut squash or sweet potatoes.