I’ve been wanting to get to these for a while, but I haven’t been doing much creating while focusing on body recomp since I want to eat what I make!
Decided I’d just use my boys as taste testers and go ahead and make them today. They smelled so good and I figured I wouldn’t REALLY know if they were good unless I had some so I tried one. 
Thankfully, this recipe is my version of healthy so I didn’t even have to adjust my eating plan for the day. 
These are keepers! 
TIPS: Since I’m eating lower sodium these days, I don’t add any additional salt, but you’re welcome to add it, to taste (I suggest kosher salt), when you add the oregano. Just remember that there is already sodium being contributed by the cheese!
To store in freezer, wrap (or Ziploc freezer bag) individually once fully cooled.
Artichoke Egg Muffins Recipe
Ingredients
- extra virgin olive oil (EVOO) spray
- 1/3 cup no salt added chicken broth
- 1/2 medium yellow onion, chopped
- 3/4 tsp minced garlic
- 4 large eggs
- 1/8 tsp Tapatio hot sauce
- 1/4 tsp dried oregano
- 1/8 tsp ground black pepper
- 3/4 cup extra sharp Cheddar cheese, shredded
- 8 oz artichoke hearts, chopped – if you use frozen like I do, thaw overnight in fridge first
Directions
- Preheat oven to 350◦ F.
- Spray 8 wells of 12-well muffin tin with EVOO.
- Heat a large skillet over medium heat on stovetop.
- Add 1/3 cup no salt added chicken broth, chopped 1/2 medium yellow onion, and 3/4 tsp minced garlic and sauté over medium-high heat until onions are translucent (4 – 5 mins).
- To a medium bowl, add 4 large eggs, 1/8 tsp Tapatio hot sauce, 1/4 tsp dried oregano, and 1/8 tsp ground black pepper – then whisk together until well-combined.
- Stir in the sautéed onion & garlic mixture, 3/4 cup shredded extra sharp Cheddar cheese, and 8 oz chopped artichoke hearts.
- Transfer egg mixture evenly between the 8 sprayed wells of the muffin tin.
- Bake 18 mins, until firm to the touch. You’ll need to go longer if you’re using a silicone tray!
- Remove from heat and allow to cool 5 mins.
- Run a small rubber spatula around the edges of each muffin.
- Transfer muffins to a cooling rack.
| NUTRITION FACTS | ||
| Servings | 8 | |
| Amount Per Serving | 1 egg muffin = 2 oz | |
| Calories | 135 | |
| % Daily Value* | ||
| Total Fat | 9.8g | 15% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 0g | |
| Monounsaturated Fat | 0.5g | |
| Polyunsaturated Fat | 0.3g | |
| Cholesterol | 52mg | 17% |
| Sodium | 120mg | 5% |
| Total Carbohydrate | 2.3g | 1% |
| Dietary Fiber | 0.8g | 3% |
| Total Sugars | 0.8g | |
| Added Sugars | 0g | |
| Protein | 7.5g | |
| Vitamin D | 0.4mcg | 2% |
| Calcium | 90mg | 7% |
| Iron | 1.1mg | 6% |
| Potassium | 135mg | 3% |
| Vitamin A | 130 IU | 3% |
| Vitamin C | 1.9mg | 2% |
| * The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | ||
#Keto #LactoVeg #LactoOvoVeg #LowCarb #LowFat #LowSodium
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