Artichoke Egg Cups
Low CarbPreparation Time: 10 min
Cooking Time: 20 min
Serves 6-8
INGREDIENTS
- 1 Jar of Reese Whole Baby Artichoke Hearts
- 1/4 lb crisp-cooked bacon, crumbled
- 5 egg whites
- 2 whole eggs
- 1/4 cup skim milk
- Salt and pepper to taste
- 1/4 cup fresh chopped spinach
- 1/4 cup shredded sharp Cheddar cheese
DESCRIPTION
Low in carbs and high in protein – The perfect make-ahead breakfast for on the go.
DIRECTIONS
- Preheat the oven to 350°F. In a medium skillet, brown the bacon on medium-high heat. Cut bacon into pieces. Set aside.
- In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped Reese Artichoke and Spinach.
- Grease muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.
- Distribute cheese and bacon equally between each muffin cup.
- Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.