These tasty little "muffins" are great snacks for little or big hands.
Full of colour, with bright added veggies, these can be made ahead and you have a
nutritional snack anytime of the day.
They are great at room temperature or hot from the oven.
I love leaving these on the table so my kids can just take them and go and I know they are eating something extremely healthy.
These transport well and can be made ahead frozen and reheated.
Easy to make and fun to eat.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients
5-6 asparagus stalks, washed, ends snapped off, diced
1/2 red pepper, diced
1 tsp garlic puree or 1 clove, minced
2 tbsp. EVOO
1/2 tsp thyme
1/4 cup soft cheese, cubed
1/4 cup diced deli ham, cooked bacon or diced prosciutto
3 lg eggs
2 tbsp. original yogourt
1/4 tsp salt
1 tube of 8 crescent roll dough
Step 2: Vegetables
Sauté all vegetables and herbs in the oil for 3-5 min on med. high heat.
Cool to the touch.
Step 3: Custard
Whisk all of the custard ingredients together.
Step 4: Crust
Unroll refrigerated rolls and separate into fours.
Press the seams together with your fingers.
Cut each roll into 4's, large enough to fit into muffin tins.
Press and shape into 8 cups of a sprayed non stick muffin tin
Step 5: Prep:
Fill each cup with vegetables, deli/bacon/prosciutto, tuck in the cheese.
Spoon in the custard to 3/4 full.
Do not over fill as it will rise and spill!
Step 6: Bake
Bake in a preheated 350F for 20-25 min or until you like the desired doneness of your eggs.