Spinach and Artichoke Egg Cups

Name: Spinach and Artichoke Egg Cups
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 tablespoon extra virgin olive oil; 1 small sweet onion; 1 small red bell pepper; 2 garlic cloves; 2 cups fresh spinach; 1 (14.5 ounce) can artichoke hearts; 1 tablespoon fresh oregano; 2 tablespoons fresh basil; 1/8 teaspoon red pepper flakes; 8 large eggs; 3 tablespoons milk; 1 (14.5 ounce) can Diced Tomatoes Basil, Garlic & Oregano; 2 cups crumbled feta cheese; 1 cup grated Parmesan cheese

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Serves:

6 people

Prep Time:

15 minutes

Cook Time:

35 minutes

Egg cups made in muffin tins make an easy grab and go breakfast! These egg cups are portable and easy to meal prep on the weekend for breakfast to grab throughout the week. Or perfect for a brunch menu or tailgate breakfast.

Ingredients

Copy Ingredients

1 tablespoon extra virgin olive oil
1 small sweet onion, chopped
1 small red bell pepper, chopped, can use your color choice of bell pepper
2 garlic cloves, minced
2 cups fresh spinach, chopped
1 (14.5 ounce) can artichoke hearts, drained, finely chopped
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
1/8 teaspoon red pepper flakes, optional
8 large eggs
3 tablespoons milk, can substitute with half and half or heavy cream
1 (14.5 ounce) can Tuttorosso® Diced Tomatoes Basil, Garlic & Oregano, drained
2 cups crumbled feta cheese, or shredded white cheddar cheese
1 cup grated Parmesan cheese

Instructions

Preheat oven to 350º F.
Spray a 12 cup muffin tin with non-stick cooking spray, making sure to completely cover entire cup to prevent sticking.
In a large skillet, heat oil over high heat. Add onion and red pepper, cook until tender, about 3 minutes. Add garlic and cook for an additional 2 minutes. Stir in spinach and cook until wilted, about 3-4 minutes, stirring to help wilt. Stir in artichoke hearts, oregano, basil and red pepper flakes. Season with salt and pepper, stir to combine.
Pour 1/4 cup of the mixture into each muffin cup.
In a medium bowl, combine eggs, milk and canned petite diced tomatoes; whisk together. Pour egg mixture evenly between the 12 muffin cups and top each with 1 tablespoon of feta cheese and 2 teaspoons of grated Parmesan cheese.
Bake for 30-35 minutes or until eggs are set and slightly golden around the edges. A knife inserted into the center should come out clean. Remove from oven and cool for 10 minutes. Sprinkle muffins with fresh chopped basil if desired.
Muffins can be refrigerated up to 4 days or frozen and reheated in the microwave.

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Spinach and Artichoke Egg Cups

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