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Artichoke Egg Bites

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These savory Artichoke Egg Bites are the perfect blend of fluffy eggs, tangy marinated artichokes, and sharp cheddar cheese. Easy to make, they’re ideal for breakfast, brunch, or a grab-and-go snack. Serve them warm or cold—delicious either way!

Ingredients

Scale
  • 1 (12 oz.) jar marinated artichoke hearts, drained (reserve ⅓ cup liquid)
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 6 large eggs
  • A dash of Tabasco sauce (optional)
  • ½ teaspoon dried oregano
  • 1½ cups sharp cheddar cheese, shredded
  • Salt and pepper, to taste
  • Cooking spray

Instructions

  1. Preheat Oven: Set oven to 350°F (175°C). Spray a standard muffin tin with cooking spray and set aside.
  2. Sauté Aromatics: Heat the reserved ⅓ cup of artichoke liquid in a small skillet over medium heat. Add the chopped onion and garlic, cooking for 4–5 minutes until onions are translucent. Remove from heat and let cool slightly.
  3. Prepare Egg Mixture: In a medium bowl, whisk the eggs until smooth. Stir in oregano, Tabasco sauce, salt, and pepper. Add the sautéed onions, garlic, chopped artichokes, and shredded cheddar cheese. Mix until combined.
  4. Fill Muffin Tin: Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
  5. Bake: Bake for 18–20 minutes or until the egg bites are puffed and set in the center. A toothpick inserted should come out clean.
  6. Cool and Serve: Let cool in the tin for 5 minutes before running a knife around the edges to loosen them. Serve warm or at room temperature.

Notes

Serving Suggestions:

  • Pair with fresh fruit or toast for a complete breakfast.
  • Garnish with fresh herbs like parsley or chives for extra flavor.

Tips & Tricks:

  • Use parchment liners if you don’t have cooking spray to prevent sticking.
  • For extra heat, add more Tabasco or a pinch of red chili flakes.

Storage & Reheating:

  • Store in an airtight container in the fridge for up to 4 days.
  • To reheat, microwave on medium power for 30–45 seconds or warm in a low oven at 300°F until heated through.
  • Freeze cooled bites on a tray, then transfer to a freezer-safe bag for up to 3 months. Reheat directly from frozen at 325°F until warmed through.

Find it online: https://cakeshungry.com/artichoke-egg-bites/