Bacon Asparagus Blue Cheese Tots

Who says eating veggies has to be boring? One of my favorite ways to enjoy veggies is veggie tots. I totally heart veggie tots!!! They are cute and bite-sized and delicious … not to mention healthy. What a perfectly delicious, fun way to fit more vegetables into your diet.

The other bit of awesomeness about veggie tots: you can use your leftover veggies and more-than-a-day-old bread and they still taste marvelous. Some veggies (I’m talkin’ to you, broccoli and zucchini) require a little moisture removal by squeezing with a (clean) towel, but for these particular tots, I just used some leftover roasted asparagus so I wasn’t too worried about moisture.

Oh AND they are so versatile! Veggie tots can be breakfast … or an appetizer … or a side dish or a snack.

When I first decided to make asparagus tots, I wanted to combine asparagus with blue cheese because I thought that would be marvelous. I ended up adding some mozzarella too, to make it even more cheese-ilicious, and then the bacon I had pre-cooked and crumbled and stashed in the freezer (for times such as this) called out to me, so I tossed some of that in as well. Cuz you know, bacon makes everything better. (If you want to go vegetarian, try a bit of chopped sun dried tomato in place of the bacon.)

I think these may be my favorite veggie tots yet, although the broccoli tots and dirty (mushroom tater) tots are tough to beat. Admittedly, I am a bit of a blue cheese freak and I just absolutely adore asparagus, so yeah, that might have something to do with my recent asparagus tot obsession.

Bacon Asparagus Blue Cheese Tots

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 12 asparagus tots 1x

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Ingredients

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• 1 cup leftover roasted asparagus, chopped into small pieces
• 1/4 of a medium onion, chopped fine
• 1 – 2 cloves garlic, peeled & chopped
• 1/2 cup bread crumbs (gluten free or whole wheat are fine!)
• 1/2 cup shredded mozzarella cheese
• 2 Tablespoons blue cheese crumbles
• 1 egg, beaten

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Instructions

1. Preheat the oven to 400 F. Spray a mini muffin tin generously with cooking spray.
2. In a medium mixing bowl, stir together all the ingredients to mix well.
3. Fill the mini muffin tin with this lovely mixture, pushing down on each one to squeeze the contents together well.
4. Bake at 400 for about 20 minutes or until golden brown on top. Let them sit in the pan for about 10 minutes before attempting to remove them. Use a butter knife around the edges and to gently lift them from the muffin tin. Enjoy them while they’re warm!

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Notes

To make your own homemade bread crumbs: Toast a bit of bread (day old or older works well), then tear into chunks and whirl in a mini food processor until they are finely chopped.

For gluten-free tots: use gluten free bread crumbs.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Foodie Friends Friday, Weekend Potluck, What to Do Weekends, What’s for Dinner Sunday, Hearth & Soul Bloghop and Pretty Pintastic Party.