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, then generously spray 12 count muffin tin with nonstick cooking spray and set aside.
2. Heat olive oil in a large nonstick pan over medium/high heat. When olive oil is fragrant, add yellow onion. Sauté for around 3 minutes. Then, add mushrooms and garlic and sauté for another 3 minutes. Then add asparagus and sauté for another 3 minutes.
3. While the veggies are cooking, whisk together eggs, milk, salt and pepper. Set aside
4. After the veggies have been cooked, spoon in around 1-2 tablespoons of veggies into each muffin. You should fill each cup around ½ full.
5. Next, fill each muffin with egg mixture around ⅔ of the way full. Evenly distribute ½ cup of cheese over the 12 muffin cups.
6. Bake at 350 degrees for 15-20 minutes until egg is cooked through a starting to brown.

VARIATIONS & TIPS

• If you don’t have a muffin tin, you can use a small 8x8 casserole dish.
• Use other onion varieties as you have them on hand
• Use any kind of cheese you might have on hand
• Experiment with different veggies! Just cook them to your liking before adding to the muffin tins.

NUTRITION FACTS

YIELD: 6 servings (2 bites per serving)

145 Calories, 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