Asparagus Quiche Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium sweet potato shredded14 small asparagus spears. (I used frozen)4 large eggs1 cup milk (I used Homo)1/4 medium onion chopped1 tsp grapeseed oil
Shred sweet potato and distrubute evenly to 12 muffin cups.Bake till crisp on edges, about 30 minutes.
Cook onion in 1 tsp grapeseed oil just until opaque and then add asparagus to cook through, or warm through if from frozen. Add asparagus and onions to sweet potato cups and top with egg mixture. Bake until set, about 15 minutes. Enjoy!
They can be frozen after for a breakfast treat, just thaw and warm. Make a big batch for those crazy on the go mornings! Very portable!
Serving Size: Makes 12-3 per serving
Number of Servings: 4
Recipe submitted by SparkPeople user TREMBLAY76.
Cook onion in 1 tsp grapeseed oil just until opaque and then add asparagus to cook through, or warm through if from frozen. Add asparagus and onions to sweet potato cups and top with egg mixture. Bake until set, about 15 minutes. Enjoy!
They can be frozen after for a breakfast treat, just thaw and warm. Make a big batch for those crazy on the go mornings! Very portable!
Serving Size: Makes 12-3 per serving
Number of Servings: 4
Recipe submitted by SparkPeople user TREMBLAY76.
Nutritional Info Amount Per Serving
- Calories: 155.2
- Total Fat: 8.3 g
- Cholesterol: 191.9 mg
- Sodium: 106.2 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.0 g
- Protein: 9.8 g
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