Spinach and Artichoke Egg Cups | Schnucks
Spinach and Artichoke Egg Cups Spinach and Artichoke Egg Cups 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... > 20 M 15 M 35 M 6

Spinach and Artichoke Egg Cups

Breakfast

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... >

35 M

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, diced
  • 1 clove garlic, minced
  • 2 cups packed fresh spinach, chopped
  • 8 large egg whites
  • 4 large Schnucks eggs
  • 1 cup Schnucks shredded Cheddar cheese
  • 6 tbsp. chia seeds
  • 2 tbsp. fresh parsley, chopped (divided)
  • ½ tsp. Schnucks dried oregano
  • 6 cups 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

SUGARS: 10G

PROTEIN: 19G

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