AuthorIAmACleanEaterTeamCategoryBreakfast, Family Friendly, Meal Plans 2 cups Asparagus spears chopped
6 Eggs
1 8 oz. package baby belle sliced
¼ cup Finely diced red bell pepper, optional
¼ cup Finely diced onion, optional
¼ tsp Salt
¼ tsp Pepper
1
Preheat oven to 350 degrees
2
Heat avocado oil in a large skillet on medium heat.
3
Sauté the mushrooms onions and peppers for about 7 minutes
4
Then add the asparagus and cook for about 5 more minutes or until tender.
5
Drain the excess liquid very well.
6
In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, asparagus, onion, red pepper
7
Divide the mixture evenly between the muffin tin.
8
Bake at 350 degrees for 20-25 minutes, until set and a knife inserted in the center comes out clean.
9
Store in the refrigerator
Ingredients
2 cups Asparagus spears chopped
6 Eggs
1 8 oz. package baby belle sliced
¼ cup Finely diced red bell pepper, optional
¼ cup Finely diced onion, optional
¼ tsp Salt
¼ tsp Pepper
