Ingredients

  • ½ cup asparagus tips/ cut into small pieces, 1/2 - 1 inch
  • ¾ cup diced colored bell peppers
  • 4-ounces (1/2 of an 8-ounce) package cream cheese, slightly softened, cut into 18-20 pieces
  • Dill, optional garnish
  • 6 large eggs
  • 2 tablespoons extra virgin olive oil
  • ½ cup half and half
  • ½ cup frozen peas
  • ¼ teaspoon freshly cracked pepper
  • to taste salt
  • 1 tablespoon minced shallots
  • ¼ cup tea concentrate
  • 10 bags Bigelow Green Tea
  • 1 1/2 cups water

Ready In 45 Minutes

Servings: 18

Cooking Instructions

Step 1

  • Place tea bags in a 2-cup glass measure.
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Step 2

  • Add water. Steep tea for 10 minutes.Squeeze all liquid from tea bags into cup. Discard tea bags. (About cup tea concentrate.)
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  • Length: 10 minutes

Step 3

  • Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray (spray well or alternatively use paper liners); set aside.In 10-inch non-stick skillet place olive oil.
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Step 4

  • Heat for 1 minute.
  • Length: 1 minutes

Step 5

  • Add peppers, asparagus, peas, and shallots. Cook over medium high heat, stirring occasionally, until slightly softened.
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Step 6

  • Add cup tea concentrate to vegetable mixture. Continue cooking, stirring occasionally, until most of the tea is evaporated.
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Step 7

  • Remove from heat; set aside.In large bowl stir together eggs, half and half, salt and pepper.
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Step 8

  • Mix well.In bottom of each prepared mini muffin tin, place about 1 tablespoon vegetable mixture. Top with piece of cream cheese. Fill to top with egg mixture.Repeat with remaining ingredients.
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Step 9

  • Bake for 15 to 18 minutes or until very lightly browned near edges.
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  • Length: 15 minutes

Step 10

  • Remove from oven. Cool slightly.
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Step 11

  • Garnish with dill if desired.
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