Artichoke Tomato Cheddar Egg Scramble Muffins

Prep Time: 10 mins | Cook Time: 15 mins | Course: Breakfast | Serves: 12

Cheesy artichoke, tomato, and bacon scrambled eggs baked in a muffin tin. Grease the muffin wells with butter and the egg muffins will come out of the pan perfectly. 

2 Tbsp butter

½ red onion, sliced

Olive oil spray

12 eggs

1 14-oz can artichoke hearts, drained

3 cloves garlic, minced

1 tomato, diced

½ tsp salt

Pepper, to taste

2 cups shredded cheddar, divided

1 cup heavy cream or sour cream

3 slices cooked bacon, chopped

Preheat oven to 400*. Using a basting brush, grease 12 muffin tin wells with butter and set to one side. In a skillet over medium-low heat, caramelize onions with a spray of olive oil until lightly golden. Whisk eggs in a mixing bowl, cut artichoke hearts into bite-size pieces, and stir in, add garlic, tomatoes, salt, pepper, 1 ½ cups cheddar, and cream or sour cream. Whisk to combine. Ladle into muffin wells until they are ¾ of the way full. Top with bacon and remaining ½ cup of shredded cheddar. Bake for 15-20 minutes or until golden on top and puffy. Run a small rubber scraper around the rim and lift out to serve.