Organic Mushroom and Asparagus Bites

Organic Mushroom and Asparagus Bites

A lovely healthy option for lunch boxes and snacks!

·      1 tablespoon olive oil

·      handful organic mushrooms sliced

·      bunch of organic asparagus sliced

·      1 clove organic garlic, minced

·      8 Adam’s Organic Eggs

·      ¼ cup organic milk

·      2 tablespoons chopped organic spring onion

·      ¼  teaspoon salt

·      ¼  teaspoon freshly ground black pepper

1.     Arrange a rack in the middle of the oven and heat to 180 degrees. Coat a 12-well standard muffin tin generously with coconut oil; set aside.

2.     Heat the oil in a large pan over medium-high heat until shimmering. Add the mushrooms and cook until tender, about 5 minutes. Stir in the asparagus and garlic, and cook until the asparagus is tender and brightened in color, about 3 minutes. Evenly divide the vegetables and cheese among the muffin wells; set aside.

3.     Whisk the eggs, cream, spring onion, salt, and pepper together in a medium bowl or large liquid measuring cup until combined. Pour into the muffin wells, filling each about 1/2 full. 

4.     Bake until the egg bites are puffed and the edges are light golden-brown in color, 18 to 20 minutes. 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 before removing them from the pan. Serve warm or cool completely on the wire rack before refrigerating or freezing.