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!