Name: Asparagus Quiche Muffins
Cook time: 40 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1 tbsp Bella Vado Avocado Oil; 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

AuthorIAmACleanEaterTeamCategoryBreakfast, Family Friendly, Meal Plans

Yields12 Servings

Cook Time40 mins

1 tbsp Bella Vado Avocado Oil

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

Preheat oven to 350 degrees

Heat avocado oil in a large skillet on medium heat.

Sauté the mushrooms onions and peppers for about 7 minutes

Then add the asparagus and cook for about 5 more minutes or until tender.

Drain the excess liquid very well.

In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, asparagus, onion, red pepper

Divide the mixture evenly between the muffin tin.

Bake at 350 degrees for 20-25 minutes, until set and a knife inserted in the center comes out clean.

Store in the refrigerator

Ingredients