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Cut the asparagus into bite-sized pieces. Chop the onion and bacon. In a large, non-stick pan melt the butter over medium-high heat. When the butter is bubbling, add the finely chopped bacon and cook it for about 5 minutes. Add the onion and asparagus and cook until the asparagus starts to soften and become tender, about 5 minutes. While the vegetables are cooking, whisk together the eggs, cream, mustard and seasoning. Line a muffin tray with silicon liners. Alternatively, grease the muffin tray with a bit of oil or butter. Spoon in the bacon and vegetables, about 1/4 cup each. Pour over the egg mix. Sprinkle with cheese, about 4 teaspoons for each muffin. Bake until the eggs are set, about 12 minutes. Let cool for a couple of minutes before removing from the liners. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 6 months in the freezer. If possible, thaw overnight in the fridge. Enjoy at room temperature or reheat in the microwave or oven.
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