Artichoke Egg Cups
Artichoke Egg Cups
Low in carbs and high in protein - The perfect make-ahead breakfast for on the go.
Prep Time:
10 Mins
Cook Time:
20 Mins
Servings:
6-8
Ingredients:
1 Jar of Reese Whole Baby Artichoke Hearts
1/4 lb (125g) 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
Directions:
Preheat the oven to 350 degrees 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.
Related Tips
Artichoke History
Artichoke History
Artichoke History
Artichokes were first introduced to the US in the 17th century by Spanish and French immigrants.
