Basically little crustless quiches, these tasty treats make an awesome portable breakfast or snack and are perfect lunchbox stuffers. They’re also great for brunch or weekend baby showers - make them ahead and reheat for simple party prep!
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 6 Servings
- ½ lb asparagus, trimmed & washed
- 1 ½ cups egg whites (or 8 large whites)
- 3 large eggs
- 3/4 tsp salt, divided
- 1/8 tsp pepper
- ¾ cup grated gruyere cheese
- 2 TB chives, chopped
Preheat oven to 350.
Lightly spray asparagus with cooking spray, sprinkle with ¼ tsp salt and and toss to coat. Preheat a grill or grill pan on medium-high and grill asparagus for 7-8 minutes, until char marks are evident. Remove and slice into ½” segments.
Whisk together egg whites, eggs, ½ tsp salt and pepper in a large bowl. Stir in asparagus, cheese, and chives. Ladle mixture evenly into a standard-sized cupcake pan sprayed with cooking spray. Bake for 20 minutes until tops are puffy and eggs are set. Let cool slightly before removing from pan.