Ingredients:
1 Tablespoon olive oil
1/2 onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
6 eggs
1/2 cup half and half
1/2 cup cooked asparagus, chopped
1 tomato, chopped
1/3 cup chunky salsa
1 cup shredded Cheddar cheese
1/2 teaspoon each salt and pepper
Directions:
Preheat oven to 350 F.
Spray a muffin tin with cooking spray.
In a large bowl beat 6 eggs.
Stir in half and half.
In a large skillet, over medium heat, add oil.
Add onions and bell peppers and cook for about 5 minutes or until soft.
Remove from heat.
Add to the egg mixture.
Add asparagus, tomato, and salsa to egg mixture.
Add 2/3 cup Cheddar cheese and salt and pepper.
Pour egg mixture into each muffin tin about 2/3 full.
Sprinkle the remaining shredded cheese on top of each egg muffin.
Bake in a preheated oven for about 18 to 20 minutes.
Serve immediately or refrigerate for up to 3 or 4 days.