Savor the flavors of your spring garden with each bite of my artichoke-herb egg muffins! I know you will fall in love with the simplicity and ease of this adorable breakfast. They are perfect for on-the-go days [and a healthy alternative to your coffee shop go-to egg bites].
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artichoke + spinach herb egg bites
- 2 Tbsp avocado oil
- 4 cloves garlic minced
- 3 shallots diced
- 1 large head of broccoli chopped into florets, approx. 5 cups
- 4 oz jar marinated artichoke hearts drained + chopped
- 2 cups baby spinach
- 8 eggs
- 4 green onions sliced
- 1 Tbsp fresh parsley chopped
- 1 Tbsp fresh chives chopped
- sea salt + ground black pepper to taste
- 1 acocado diced
Preheat oven to 400˚ and line a 12-cup muffin tin with silicone OR parchment paper muffin cups.
Heat oil in a large skillet over medium-high heat.
Add garlic and shallots. Sauté for 1-2 minutes, or until fragrant.
Next, add broccoli florets and artichoke hearts to skillet. Sauté for 3-5 minutes or until broccoli is just tender.
Meanwhile, add eggs, green onions, parsley, chives, salt and pepper to a medium-sized bowl. Whisk to combine.
Then, add spinach to the skillet and stir until just wilted.
Remove skillet from heat and spoon cooked vegetables into each muffin cup until filled halfway.
Next, pour egg mixture over vegetables in each muffin cup until filled to 3/4 capacity. Shake muffin tin gently to allow eggs to settle in.
Bake for 12-15 minutes, or until set.
Allow to cool for 5-10 minutes, season to taste with salt + pepper, then serve warm with topped avocado and salsa. Enjoy!
Storage suggestions: store in an airtight container in the fridge for up to 4 days.