Preheat the oven to 350° F. Lightly grease a muffin tin with coconut oil, olive oil or ghee.
Chop your asparagus, mushrooms and herb. Whisk the eggs vigorously in a large bowl.
Stir in the salt, pepper, asparagus, mushrooms and tarragon.
Pour the egg mixture into muffin tins and bake for 20-25 minutes or until the eggs are cooked through.