Spinach and Artichoke Egg Cups
Spinach and Artichoke Egg Cups Spinach and Artichoke Egg Cups

If you are looking for a quick breakfast that’s good for you, look no further. Our Spinach Artichoke Egg Cups are a nutritious, 320-calorie meal.

20M 15M 35M 6
Nutrition facts: 320 18G 145MG 370MG 20G 10G 19G
Ingredients: 12 oz. Marinated artichoke hearts, chopped and drained (reserve 2 tbsp. marinade for cooking) 1 medium onion 1 clove garlic, minced 2 cups fresh spinach 4 Large Schnucks eggs 8 large egg whites 1 cup Schnucks Shredded Cheddar cheese 6 tbsp. Chia seeds 2 tbsp. fresh parsley, chopped (divided) ½ tsp. dried oregano 6 Sliced fresh strawberries (on side) Instructions: Preheat oven to 350°F. Heat reserved marinade in a medium skillet over medium heat. Add artichokes, onion and garlic to skillet and cook for five minutes. Add spinach and cook, stirring constantly, just until wilted. Remove from heat. In a large bowl whisk together eggs, both cheeses, one tablespoon parsley, oregano, hot sauce, salt and pepper. Add artichoke mixture to bowl and stir until combined. Prepare a 12-cup muffin tin with cooking spray. Evenly divide egg mixture among cups. Bake until eggs are completely set and golden brown, about 20 minutes. Top cups with remaining parsley. Serve immediately with strawberries on side. Cover and refrigerate leftovers up to 3 days.

Spinach and Artichoke Egg Cups

Breakfast, Oven-Baked, Vegetable

If you are looking for a quick breakfast that’s good for you, look no further. Our Spinach Artichoke Egg Cups are a nutritious, 320-calorie meal.

35M

6

If you are looking for a quick and easy breakfast that’s also good for you, look no further. Our Spinach Artichoke Egg Cups are a nutritious, 320-calorie meal.

Ingredients

  • 12 oz. Marinated artichoke hearts, chopped and drained (reserve 2 tbsp. marinade for cooking)
  • 1 medium onion
  • 1 clove garlic, minced
  • 2 cups fresh spinach
  • 4 Large Schnucks eggs
  • 8 large egg whites
  • 1 cup Schnucks Shredded Cheddar cheese
  • 6 tbsp. Chia seeds
  • 2 tbsp. fresh parsley, chopped (divided)
  • ½ tsp. dried oregano
  • 6 Sliced fresh strawberries (on side)

Instructions

  1. Preheat oven to 350°F. Heat reserved marinade in a medium skillet over medium heat. Add artichokes, onion and garlic to skillet and cook for five minutes. Add spinach and cook, stirring constantly, just until wilted. Remove from heat.
  2. In a large bowl whisk together eggs, both cheeses, one tablespoon parsley, oregano, hot sauce, salt and pepper. Add artichoke mixture to bowl and stir until combined.
  3. Prepare a 12-cup muffin tin with cooking spray. Evenly divide egg mixture among cups. Bake until eggs are completely set and golden brown, about 20 minutes. Top cups with remaining parsley. Serve immediately with strawberries on side. Cover and refrigerate leftovers up to 3 days.

Nutrition Facts

320 CALORIES Per Serving

FAT: 18G

SATURATED FAT: 5G

CHOLESTEROL: 145MG

SODIUM: 370MG

CARBOHYDRATES: 20G

FIBER: 10G

SUGAR: 10G

PROTEIN: 19G

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