Preheat the oven to 375°F.

Prep a 12-well muffin pan with a generous amount of olive oil or butter.

Whisk the eggs and milk together until smooth. Add in minced garlic, salt, pepper, asparagus, Brussels sprouts and cheese. Stir to combine. Sift in flour and baking powder and stir to combine making sure not to overstir. 

Spoon the batter evenly into each well of the pan, filling each well not quite to the top. Bake on the center rack for 25 minutes or until a toothpick comes out clean.

Let cool for a few minutes before using a flexible spatula to remove the egg bites from the pan. These make for easy snacks when running out the door or excellent party finger food. Enjoy!