These Baked Egg Cups with Artichoke and Spinach are so easy to make, you can freeze them for an easy breakfast on the run!
Preparation time: 5 minutes | Cooking time: 20 minutes | yield: 4 – 6 servings/12 egg cups
raw material
- Avocado or Coconut Oil Pan Spray
- 2 scallions, including green tops, thinly sliced
- 1 cup baby spinach, chopped
- One (1) 8 oz can of water artichoke hearts, drained and chopped, about 1 cup
- 9 eggs
- ½ teaspoon Celtic or pink Himalayan salt
- ⅛ teaspoon black pepper
- ¼ teaspoon dried thyme or tarragon
instruct:
Preheat oven to 350 degrees Fahrenheit. Spray a 12-cup muffin tin with avocado or coconut oil.
Divide scallions, spinach, and artichokes among muffin cups. (The spinach may bubble out of the top of the cup before you add the eggs.)
Crack eggs into a medium bowl, add salt, pepper and thyme/tarragon and whisk together. Fill muffin cups 3/4 full with egg mixture and bake for about 20 minutes.
Stress-reducing top ingredients: Eggs, artichokes, spinach
