Artichoke Egg Bites

Artichoke Egg Bites from Shutterbean.com

My Mom’s artichoke squares were always part of our Thanksgiving holiday and with her not around, I don’t want to wait until Thanksgiving to make them. I want them year-round!!  With a little tinkering, Artichoke Egg Bites are going to be in my meal prep arsenal for sure now!

Look!!!  A quick breakfast solution.

Artichoke Egg Bites from Shutterbean.com

Egg muffins filled with chopped artichoke hearts, cheese, and onions. 

Artichoke Egg Bites from Shutterbean.com

Pop two in an English muffin and you have an instant breakfast sandwich.   I personally like to eat them cold.  They make wonderful protein packed snacks too. 

Ingredients involved:

Artichoke Egg Bites from Shutterbean.com

Chop therapy time! We cut up the garlic, onions and marinated artichoke hearts.

We reserve some of the liquid in the marinated artichoke hearts to cook the onions and garlic with.Artichoke Egg Bites from Shutterbean.com

We are going to saute to soften the onions and garlic in the liquid.  We let it cool.

Artichoke Egg Bites from Shutterbean.com

Eggs, oregano mix! 

Artichoke Egg Bites from Shutterbean.com

Cooled onions and chopped artichokes.

Artichoke Egg Bites from Shutterbean.com

Cheese goes in!

Artichoke Egg Bites from Shutterbean.com

We are ready to get our muffin making on.

Artichoke Egg Bites from Shutterbean.com

Fill up the cups of a muffin tin. I use an ice cream scooper to help!  The muffin tin has been prepared with cooking spray. We don’t want those eggs to stick! 

Artichoke Egg Bites from Shutterbean.com

Baked!

Artichoke Egg Bites from Shutterbean.com

Run a knife around the edges and pop them out!

Artichoke Egg Bites from Shutterbean.com

Breakfast is ready!!  Serve hot or cold.

Artichoke Egg Bites from Shutterbean.com

I hope these Artichoke Egg Bites become part of your meal prep/ pantry staple recipes!

Artichoke Egg Bites

 

makes 12 egg bites

  • 1 12oz. jar marinated artichoke hearts,  (reserve ⅓ cup liquid)
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 6  large eggs
  • a dash of Tabasco
  • 1/2 teaspoon oregano
  • 1 1/2 cups sharp cheddar, shredded
  • salt & pepper
  • cooking spray

Preheat the oven to 350F. Spray muffin tin with cooking spray and set aside.

Add ⅓ cup of the liquid of artichokes to a small skillet with the onions & garlic and saute over medium-high heat until onions are translucent, 4-5 minutes. 

In a medium bowl, beat the eggs and oregano, add Tabasco and stir. Stir in the artichokes, onions, and cheese. Season with salt & pepper.  Fill each muffin tin with egg mixture.  Bake for 18-20 minutes, or until eggs have been set. Let cool for 5 minutes, run a knife along the edges of each muffin, and invert muffins on a cooling rack. Serve warm or cold. It’s up to you!

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