Artichoke Egg Cups

Artichoke Egg Cups

Low Carb
Preparation Time: 10 min
Cooking Time: 20 min
Serves 6-8

  • 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


Low in carbs and high in protein – The perfect make-ahead breakfast for on the go.

  1. Preheat the oven to 350 degrees F. In a medium skillet, brown the bacon on medium-high heat. Cut bacon into pieces. Set aside.
  2. 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
  3. Grease muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.
  4. Distribute cheese and bacon equally between each muffin cup.
  5. 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.