Thinking about a good recipe for the Easter Holiday Week-End I knew I wanted to make something in advance and something that would reheat well. I decided that Mini Asparagus Pop-Up’s were the way to go.
Added this amazing blue cheese to the ingredients list. I just added things I had on hand that I thought would compliment each other.
Eggs, blue cheese, bacon, Franks Red Hot Sauce and green onions.
Looked so pretty in the bowl.
Spooned the ingredients into the muffin cups to the top.
After 16 minutes the egg mixture did what it was supposed to, and Popped-Up.
Waited about 5 minutes before I popped them out of the cups.
I had to taste test them next so I grabbed 2 Pop-Up’s and topped with sour cream. I loved the combination, the asparagus still had a nice crisp bite to it and the blue cheese and bacon flavor really stood out. I think I could have been heavier handed with the Frank’s Red Hot Sauce, next time.
The rest of these are coming with me to my Mother’s for Easter breakfast. I sure hope my parents like them.
Mini Asparagus Pop-Up’s Recipe
- 8 Eggs
- 5 Pieces of Bacon Chopped
- 2 Green Onions Chopped
- Blue Cheese Crumbles about 1/2 of a Cup
- 8 Pieces of Chopped Asparagus
- Frank’s Red Hot Sauce to Taste
- Salt and Pepper to Taste
- Sour Cream and Chopped Chives for Garish
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Spray the mini muffin tin with non-stick cooking spray and spoon mixture to the top of each cup. Bake for 16 minutes, or until the edges of the cups are golden brown. Let cool for at 5 minutes before removing from the mini muffin tin. Top with sour cream and chives.
My little dude’s got their Easter baths, and they were not happy about it, they protested the entire time, it cracks me up when they try to escape from the tub.
Hope everyone has a great Easter and enjoys time with their families.
Question of the Day: What’s your favorite ingredients to add to your egg dish?
Check Ya Later.