This recipe takes a bit of time but absolutely worth it if your little ones love them as much as mine do! They are so tasty and the perfect fit for your little ones hands, which makes for a convenient & healthy breakfast option. They freeze really well in freezer bags, then I put them in the frig overnight to thaw out, microwave for about 20 seconds and serve!
1 small yellow onion, finely chopped
1/2 leek ((white part only)), finely chopped
8 asparagus spears, finely chopped
1 small yellow squash, finely chopped
1 Tbsp. Fresh Parsley, chopped
1 Tbsp. Olive Oil
1.) Preheat oven to 350°& spray mini muffin pan with non-stick spray.
2.) Pour olive oil into skillet and heat to medium-high.
3.) Reduce heat to medium, add onion and leek. Cook approx. 5 minutes or until tender.
4.) Add the squash and asparagus to the skillet and cook another 5 minutes.
5.) Crack eggs in a medium bowl, add parsley and whisk.
6.) Once cooked, remove the vegetable mixture from the skillet and let cool.
7.) Add vegetable mixture to the eggs and stir to combine.
8.) Using a spoon or measuring cup with spout, pour egg mixture into the muffin pan, approx 3/4 full.
9.) Place in middle rack and bake for 15 minutes.
Recipe inspired by Sage Spoonfuls Asparagus Leek Mini Omelette Muffins.