Artichoke Egg Bites

Looking for a quick, tasty, and protein-packed snack or breakfast idea? These Artichoke Egg Bites have got you covered. They’re simple to make, loaded with flavor, and versatile enough for any time of day—whether it’s a lazy weekend brunch or a grab-and-go weekday fix.

The secret? A touch of Mediterranean flair. Marinated artichoke hearts, sharp cheddar, and a pinch of oregano come together to create something truly special. These aren’t just egg bites—they’re the kind of snack that makes you wonder, “Why didn’t I try this sooner?”

Let’s dive in.

Quick Recipe Highlights

• Total Time: 30 minutes (10 to prep, 20 to bake)
• Servings: 12 bites (perfect for sharing or meal prep)
• Difficulty: Super easy—you’ve got this!
• What You’ll Need:
  • A standard muffin tin
  • A skillet, mixing bowl, and whisk
  • Cooking spray or muffin liners

Make-ahead bonus: These store well in the fridge or freezer. Busy mornings? Just reheat and go.

Ingredients

Here’s what you’ll need:

• 1 jar (12 oz.) of marinated artichoke hearts (keep ⅓ cup of the liquid)
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 6 large eggs
• A dash of Tabasco (adjust to taste)
• ½ teaspoon dried oregano
• 1½ cups shredded sharp cheddar
• Salt and pepper (to taste)
• Cooking spray (or butter for greasing)

Ingredient swaps:

• No artichoke hearts? Use canned or frozen ones with a splash of lemon juice or vinegar for that tangy kick.
• Don’t have cheddar? Try feta, mozzarella, or Gruyère.
• Not a fan of spice? Skip the Tabasco or swap it for smoked paprika.

Step-by-Step Instructions

Step 1: Prep Your Oven and Muffin Tin

Preheat the oven to 350°F (175°C). Spray your muffin tin with cooking spray or line it with parchment paper liners.

Step 2: Chop and Sauté

Drain the marinated artichokes, saving ⅓ cup of the liquid, and chop them into bite-sized pieces. Heat the reserved liquid in a small skillet. Add the chopped onion and minced garlic. Cook until the onions turn soft and smell amazing (about 4–5 minutes). Let cool for a moment.

Step 3: Whisk the Eggs

Grab a medium bowl and whisk the eggs until smooth. Stir in the oregano, Tabasco, salt, and pepper.

Step 4: Mix It All Together

Add the cooled onion-garlic mixture, chopped artichokes, and shredded cheddar to the eggs. Mix it up well.

Step 5: Fill the Muffin Tin

Using a ladle or ice cream scoop, divide the mixture evenly among the muffin cups. Fill each one about ¾ full—they’ll puff up as they bake.

Step 6: Bake!

Pop the tin in the oven and bake for 18–20 minutes. You’ll know they’re ready when the tops are golden and a toothpick comes out clean.

Pro tip: Let them sit for 5 minutes before gently loosening them with a knife. They’ll slide right out.

How to Customize

• Spice it up: Add diced jalapeños or an extra dash of hot sauce.
• Make it veggie-packed: Throw in chopped spinach, diced red bell peppers, or even some asparagus tips.
• Go dairy-free: Use your favorite plant-based cheese or skip the cheese altogether.
• Egg-free option: Try a chickpea flour batter (equal parts flour and water) or a vegan egg replacer like JUST Egg.

Serving Ideas

• Serve fresh out of the oven with a dollop of sour cream or Greek yogurt.
• Want a full meal? Pair them with roasted potatoes, a green salad, or some crusty bread.

Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Lay them on a baking sheet to freeze individually, then transfer to a freezer bag. These last for 3 months.

To reheat:

• Microwave: Heat on medium for 30–45 seconds.
• Oven: Warm at 300°F until heated through.

Egg bites are more than just a recipe—they’re a lifesaver. Whether you’re hosting a brunch or meal-prepping for the week, this simple dish is as versatile as it is delicious. Trust me, your future self will thank you.

Happy cooking!

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