Happy October and Happy Sunday! Ward off the Sunday scaries with a little breakfast meal prep… you’ll be thanking yourself all week long!
Mini Crustless Quiche Cups
- 18 eggs
- 1 cup heavy whipping cream
- 4 oz Cooper cheese
- 1/2 lb asparagus
- 4 oz ham, chopped in bite size pieces
- 2 tbsp butter
- large bunch green onion
- salt and pepper to taste
Pre-heat oven to 350 degrees and set out your mini muffin tin. Then prepare your asparagus pieces. Remove tough ends of asparagus and cut into 1/2 inch pieces. Butter sauté pan and sauté asparagus to your liking. Salt and pepper to taste. Set aside. Dice ham and Cooper cheese into bite sized piece, then dice green onion and set aside. In large mixing bowl, crack and add all eggs and heavy cream and beat. Add ham, cheese, asparagus and green onion to each cup. Then spoon egg mixture into cups, filling each cup almost to the top. Then bake for 15-20 minutes. Giggle the tin to see if the cups have set. Return to oven for additional time if necessary. Serve warm. Store in airtight container and enjoy all week.
