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Directions | Yields: 1 dozen Asparagus and Ham Egg Bites Preheat the oven to 350 degrees and spray a muffin pan with nonstick cooking spray. Slice your Aunt Millie's Live Carb Smart bread into bite size strips, roughly ¼ of an inch wide. Chop the bottom stems of your asparagus off.

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Then add asparagus and saute for another 3 minutes. While the veggies are cooking, whisk together eggs, milk, salt, and pepper. Set aside. After the veggies have been cooked, spoon in around 1-2 tablespoons of veggies into each muffin. You should fill each cup around 1/2 full. Next, fill each muffin with the egg mixture around 2/3 of the way full.

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2. In a large bowl, whisk together the eggs, milk, salt, pepper and cheese. Set aside. 3. In a saute pan, heat the oil and butter over high heat. Add the onion and cook until translucent, about 1.

Roasted Asparagus Crusted with Parmesan, Breadcrumb and Pices — Eatwell101

Prep time: 20-22 min. Instructions. Thaw in refrigerator. EGG BITES 1.Preheat oven to 350°F. 2.With nonstick cooking spray, spray the pan of a 12 mini-muffin tin or 6 large muffin tin. 3.Remove thawed asparagus from bag and dice into1/2 inch pieces. 4.In the bottom of each muffin well, evenly distribute the toppings and diced asparagus.

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Add the asparagus to a pot of boiling salted water over medium heat. Cook for 3-5minutes until bright green and tender-crisp. Quickly cool the asparagus with cold water, and pat dry. Set aside. Beat the eggs and 1 tablespoon of ricotta in a bowl. Season with salt and pepper. Heat the oil in a small non-stick skillet.

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Remove from pan and drain on a paper towel lined plate. Step 3 In a small bowl, combine cream cheese with garlic and season with salt and pepper. Stir until combined. Step 4 Assemble bites: Spread.

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Remove from heat and let cool slightly. In a medium bowl, whisk together 8 eggs, 1/2 cup half and half and 2 tsp Tabasco sauce. Stir in sautéed potatoes, chopped spinach and 1 cup cheese. Distribute mixture evenly among a 12 count muffin tin. Sprinkle tops with bacon then top with remaining cheese.

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In a large bowl, add the mascarpone cheese, cream cheese, crème frâiche, salt, pepper, cornstarch, and egg. With a large fork, potato masher, a gloved hand mix the cheeses and the rest of the ingredients well. Add back the asparagus and mushrooms and fold in gently. Remove the phyllo shells from the freezer, and place them on a baking sheet.

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Stir in the onion mixture and eggs. Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain well. Stir into cheese mixture. Pour into a greased 9-in. square baking pan. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes. Cut into small squares; serve warm.

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Bake the asparagus and eggs 5 minutes more, or just until the white of the egg is starting to barely look set. Then one at a time, take each dish out of the oven again and sprinkle with 1 tablespoon of Parmesan. Put the dishes back in the oven and bake 3 minutes more. Eat right away, with toast to dip into the egg yolk if desired.

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Instructions. Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil. In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth. Place the spinach in a steamer basket and set over a pot filled with 1 inch of water.

Asparagus Egg Bites. A couple bites of veggies and protein start the

Evenly divide the cut asparagus spears in each muffin cup. Evenly divide the bacon crumbles in each muffin cup. Place the muffin tin(s) in the oven and bake for 20-25 minutes until the eggs are set. Let the egg bites rest in the muffin tin for 5 minutes before serving. Use a spoon or spatula to loosen the egg bites and serve immediately.

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Mushroom & Asparagus Egg Bites Vegetarian · Gluten free · Keto · 45 mins 59 / 100. Score. The Kitchn 11. Ingredients. Ingredients. Makes 12 egg bites. 8 ounces cremini mushrooms; 8 ounces asparagus (about 8 spears) 1 clove garlic, minced; 2 tablespoons chopped fresh chives;

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Step 4: Adding Asparagus. In the center of each bread slice, place a blanched asparagus spear. Then, roll the bread around the asparagus until the bread ends meet, creating a neat bundle. Once all the bites are assembled, brush the tops with beaten egg white for a golden finish.

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Preheat the oven to 400F (200C). Prepare a six-hole muffin pan by spraying it liberally with some non-stick cooking spray. Chop up the asparagus (to make about half a cup) and divide between the muffin pan cups. Beat the eggs and unsweetened almond milk together in a jug.

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Pour into the muffin wells, filling each about 1/2 full. Bake until the egg bites are puffed and the edges are light golden-brown in color, 18 to 20 minutes. The centers should be just set and register at least 160 ° F. Place the pan on a wire rack and let cool for 2 to 3 minutes. Run a butter knife around each cup to loosen the egg bites.