because what is life without good food?

Herbed Asparagus Quinoa Egg Ramekins

with Goat Cheese & Havarti

Herbed Asparagus Quinoa Egg Ramekins

I was wishing I had some hashbrowns this morning so I could make some hashbrown & asparagus egg cups with cheese … but I didn’t have any. No potatoes either. But I did have some cooked quinoa in my fridge … and quinoa is a very versatile ingredient.  So I decided to try my little breakfast cups with quinoa in them instead of hashbrowns. Although I really really love hashbrowns, I have to say the quinoa was marvelous, and just one of these little ramekins filled me up for quite a while.

Quinoa is a super-healthy grain about the size of a small couscous that has a great texture and a lot of protein and fiber in it … so it’s the perfect breakfast food because it will help keep you going strong for a long time.

Herbed Asparagus Quinoa Egg Ramekins

Herbed Asparagus Quinoa Egg Ramekins

with Goat Cheese and Havarti

Makes 2 small (3-inch diameter) ramekins, just perfect for two light eaters or one more hefty appetite. You will want to multiply the recipe if you have many mouths to feed!

  • Several asparagus spears (I think I used 5 or 6 spears about 6 inches long each)
  • 4 Tablespoons cooked quinoa
  • A few crumbles of goat cheese
  • A few tablespoons of shredded havarti cheese
  • Red onion, chopped
  • 1 egg
  • 1/8 cup milk
  • Mixed snipped fresh herbs: basil, terragon, dill, green onion, garlic scapes (or other fresh herbs! use what you’ve got!)


  1. Spray a baking sheet with cooking spray, then place the clean asparagus on the sheet. Spray the spears lightly with cooking spray, then sprinkle with Red Robin seasoning or your favorite seasoned salt. Bake at 350 for about 5 minutes or until the spears are crisp tender. Chop the spears into little chunks.
  2. Spray each ramekin with cooking spray, then put 2 tablespoons of cooked quinoa in each cup. Add a few goat cheese crumbles to each, then some red onion, a bunch of asparagus, and a bit of havarti on top.
  3. In a small bowl, whisk the egg and milk till smooth, and season with Red Robin Seasoning (or salt) and freshly ground pepper. Stir in a bunch of snipped fresh herbs.
  4. Pour half the egg mixture into each ramekin. Bake at 375 for about 20 minutes or until the egg is set and the cheese is melted.
See the pretty little bits of quinoa in there? They add a lovely chewy almost-crunch to the dish. I think you’ll love it.

Herbed Asparagus Quinoa Egg Ramekins

This recipe was shared at Totally Tasty TuesdaysDelicious Dish Tuesday, Cast Party Wednesdays, Recipe of the Week and Fit & Fabulous Fridays.

8 responses

  1. These look amazing Ann! These are definitely on my list to make next week:)

    May 15, 2012 at 5:01 am

  2. These ramekins are just packed with utter goodness. Wow – they look wonderful. well done!

    May 15, 2012 at 7:29 am

  3. What can I say this time….. you rock? You roll? You RULE??? Honestly Ann, I LOVE this! I’ve only recently discovered quinoa and am a huge fan for all the reasons you list. And you know how I adore asparagus:) I for one can’t help being glad you didn’t have any hash browns:) xoxoxo

    May 15, 2012 at 12:16 pm

    • Ann

      LOL well I guess that’s a good thing I was all out of potatoes:) … thank you Michele!

      May 15, 2012 at 3:37 pm

  4. This looks yummy, Ann, and so versatile.

    May 18, 2012 at 4:59 am

    • Ann

      I bet you could come up with a wonderful twist on it, Brianne:)

      May 18, 2012 at 7:01 am

      • Although asparagus and goat cheese are two of my favorite things ever, so why mess with perfection:-)

        May 18, 2012 at 11:23 am

  5. This looks unlike anything I’ve ever made before, but oh so good! Love the mix of herbs!
    Thanks so much for linking up to Delicious Dish Tuesday!!

    May 22, 2012 at 12:39 am

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