Preheat the oven to 350°F. Grease a muffin tin with cooking spray or butter.
In a small skillet, heat the Asiago Butter over medium heat. Once melted, add the diced onion, bell pepper, and spinach. Sauté for about 3-5 minutes until the veggies are tender. Set aside to cool slightly.
In a medium bowl, whisk the eggs and milk together until fully combined. Season with salt and pepper.
Stir the sautéed veggies into the egg mixture. Mix everything well.
Divide the egg and veggie mixture evenly between the muffin tin cups. Fill each cup about 3/4 full.
Place the muffin tin in the oven and bake for about 15-18 minutes, or until the egg bites are set and lightly golden on top. You can check by gently pressing in the center – it should spring back.
Let the egg bites cool for a couple of minutes before removing them from the muffin tin. Serve warm, garnished with melted Asiago Butter and garnish with fresh herbs, if desired.
