Step 1

Preheat the oven to 400F (200C).

Step 2

Prepare a six-hole muffin pan by spraying it liberally with some non-stick cooking spray. Chop up the asparagus (to make about half a cup) and divide between the muffin pan cups.

Step 3

Beat the eggs and unsweetened almond milk together in a jug. Season with salt and pepper then divide it between the muffin cups.

Step 4

Sprinkle some grated Parmesan over the top of each one, then bake in a preheated oven for 12-15 minutes, until golden brown on top and the egg is cooked through. They will puff up while cooking but deflate slightly as they cool.

Step 5

Remove the asparagus egg bites from the pan and enjoy warm - or let cool fully and store in the fridge.