Mini-Egg Muffins, featuring cheddar cheese and asparagus, shown here with fresh grapefruit and a side of salsa.
Whip 4 large eggs; add grated cheese, choice of cooked vegetables and salt and pepper, to taste. This recipe was made with about ½ cup of cooked asparagus and ¼ cup of shredded sharp cheddar. Spray a 6-count muffin tin with pan spray and fill. Bake @350° for about 20 minutes or until golden.
Divide the egg mixture evenly into greased muffin tin. Bake @350° until golden.
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2SISTASCOOK 