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.

Recent Tips

Clean Break for Eggs

Clean Break for Eggs

Don't walk on egg shells! Try cracking eggs on a flat surface instead of a rounded edge to reduce the amount of shells

101 Mapping Utensils

101 Mapping Utensils

Dining Etiquette 101: Forks go to the left of the plate, knives and spoons go to the right.

The Forbidden Thistle

The Forbidden Thistle

Until the 16th century many countries forbid women from eating artichokes.

Non-GMO Product

Non-GMO Product

We are proud to say that select Reese products have been Non-GMO project verified. The Non-GMO project is the only independent verification for all products in North America that are GMO free.