Asparagus & Mushroom Egg Bites

INGREDIENTS

• 2 tablespoons olive oil
• ¼ medium yellow onion, finely diced
• 5oz package of mushrooms, diced
• 2 cloves garlic, minced
• ½ bunch asparagus, chopped
• 6 large eggs
• 3 tablespoons 1% Milk
• ⅛ teaspoon salt
• ⅛ teaspoon ground pepper
• ½ cup low fat shredded cheddar cheese

DIRECTIONS

1. Preheat oven to 350°F. Generously spray a 12-count muffin tin with nonstick cooking spray and set aside.
2. Heat large skillet over medium/high heat. Once pan is hot, add olive oil. When olive oil is fragrant, add onion. Sauté for about 3 minutes. Add mushrooms and garlic and sauté for another 3 minutes. Add asparagus and continue to sauté for 3 more minutes.
3. While the veggies are cooking, whisk together eggs, milk, salt and pepper. Set aside.
4. Once the veggies are cooked and tender, spoon about 1 to 2 tablespoons of veggie mixture into each muffin cup. Fill each cup about halfway with veggies.
5. Next, fill each muffin cup with the egg mixture – each cup should be about 2/3 of the way full. Evenly distribute shredded cheese over the 12 muffin cups.
6. Bake for 15-20 minutes until egg is fully cooked and the bites are starting to brown.

VARIATIONS & TIPS

• If you don’t have a muffin tin, you can use a small 8x8 casserole dish.
• Use any onion variety that you prefer.
• Use any kind of cheese you might have on hand.
• Experiment with different veggies!  Make sure to cook them to your liking before adding to the muffin cups.

NUTRITION FACTS

YIELD: 6 servings (2 bites per serving)

Calories: 145 per serving, Carbohydrates: 3.5g, Fiber: 0.9g, Sugar: 1.8g (0g added sugar), Protein: 10.3g, Fat: 10.1g, Saturated fat: 2.7g, Cholesterol: 188mg, Sodium: 207mg

SOURCE: Adapted from fitfoodiefinds.com

Watch the cooking demo video below for extra tips and guidance!