Fresh Asiago with Calabrian Chili Peppers, Zucchini and Bacon Egg Bites

Directions

Preheat oven to 350° F. Grease the cups of a 12-cup muffin tin, set aside.

Shred Fresh Asiago with Calabrian Chili Peppers cheese with a coarse grater. Set aside.

Cook bacon slices in a skillet over medium heat to desired doneness. Set aside on a paper-lined plate to absorb oil. When cooled, cut bacon into small pieces.

In the meantime, cut ½ zucchini into small ½ inch cubes. Remove all but 1 Tbsp. of bacon grease from skillet. Add zucchini to skillet and sauté for about 2 minutes. Remove from heat and set aside.

In a medium bowl, add eggs, milk and a pinch of salt & pepper. Blend or whisk vigorously until whites and yolks are uniformly encorporated.

Add a few pieces of bacon and zucchini to the bottom of each muffin cup. Top with a pinch of cheese. Divide egg mixture equally between the cups of the tin, filling each cup about 3/4 of the way to top. Add a few more pieces of zucchini and bacon and then top with shredded cheese, reserving some for garnishing cooked egg bites.

Bake for 13-15 minutes, until eggs have risen and edges start to brown slightly.

Remove from tin, add more shredded cheese atop each egg bite. Serve immediately, or allow to cool and freeze in an airtight container for up to 2 weeks.