Ingredients

Scale

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

Instructions

Preheat the oven to 400 F. Spray a mini muffin tin generously with cooking spray.
In a medium mixing bowl, stir together all the ingredients to mix well.
Fill the mini muffin tin with this lovely mixture, pushing down on each one to squeeze the contents together well.
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!

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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