Step 1

Place tea bags in a 2-cup glass measure. Add water. Steep tea for 10 minutes.

Step 2

Squeeze all liquid from tea bags into cup. Discard tea bags. (About ½ cup tea concentrate.)

Step 3

Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray (spray well or alternatively use paper liners); set aside.

Step 4

In 10-inch non-stick skillet place olive oil. Heat for 1 minute. Add peppers, asparagus, peas, and shallots. Cook over medium high heat, stirring occasionally, until slightly softened.

Step 5

Add ¼ cup tea concentrate to vegetable mixture. Continue cooking, stirring occasionally, until most of the tea is evaporated. Remove from heat; set aside.

Step 6

In large bowl stir together eggs, half and half, salt and pepper. Mix well.

Step 7

In bottom of each prepared mini muffin tin, place about 1 tablespoon vegetable mixture. Top with piece of cream cheese. Fill to top with egg mixture.

Step 8

Repeat with remaining ingredients.

Step 9

Bake for 15 to 18 minutes or until very lightly browned near edges. Remove from oven. Cool slightly. Garnish with dill if desired.