Spinach Artichoke Egg Cups
If you are eating a Keto diet, please see Keto options in recipe.1 serving = 2 egg cups
Ingredients
- 12 oz artichoke hearts chopped and drained (reserve 2 Tbsp marinade for cooking)
- 1 medium onion diced
- 1 clove garlic minced
- 2 cups packed fresh spinach chopped
- 2 Tbsp jalapeno diced (optional)
- 8 large eggs
- 1 cup shredded cheddar cheese Keto option
- 6 Tbsp chia seeds
- 2 tsp fresh chopped parsley divided
- ½ tsp dried oregano
- Olive oil cooking spray or cupcake liners
Instructions
- Preheat oven to 350°F and prepare a 12-cup muffin tin with cooking spray or cupcake liners.
- Heat reserved marinade in a medium skillet over medium heat. Add artichokes, onion and garlic to skillet and cook for 5 minutes. Add spinach and jalapeno and cook, stirring constantly, just until spinach is wilted. Remove from heat.
- In a large bowl whisk together eggs, cheese (Keto option), chia seeds, 1 Tbsp parsley and oregano. Add artichoke mixture to bowl and stir until combined.
- Evenly divide egg mixture among muffin cups. Bake until eggs are completely set and golden brown, about 20 minutes. Top cups with remaining parsley and season with salt and pepper if desired. Serve immediately.
Notes
- Add any additional vegetables and protein that you like for breakfast. Mix it up and make it different every time. Keep the spinach for the magnesium and switch up the veggies and protein for a different taste every time you make it.
- Leftovers can be refrigerated up to 3 days.