Rise Up Egg Cups

Servings: 12

Low carb/high-protein breakfast is make-ahead/freezer capable. Canned or frozen/thawed plain artichokes add a zippy flavor.


  • Olive oil for moistening
  • ½ cup seasoned panko crumbs
  • ½ cup marinara sauce
  • ¾ cup chopped artichoke hearts, drained, patted dry
  • ¾ mix shredded Mozzarella & Provolone cheese
  • 5 eggs
  • 3 egg whites
  • ¼ cup heavy cream or half-and-half
  • ¼ cup grated Parmesan cheese
  • Finely chopped green onions


  1. Preheat oven to 350 °F (177 °C) .
  2. To moisten breadcrumbs, brush oil lightly (not canned oil spray) into a 12-cup muffin tin coated with Teflon™ nonstick.
  3. Evenly divide crumbs into bottom of each cup.
  4. Follow crumbs with the artichokes.
  5. Layer marinara sauce evenly over artichokes.
  6. Add tablespoon cheese mix into each cup.
  7. Whirl eggs with cream in a blender.
  8. Pour egg mix to the top of each cup.
  9. Evenly divide green onion over egg.
  10. Top with Parmesan.
  11. Bake 20 - 25 minutes until set; golden color.
  12. Set on wire rack just to cool a few minutes for handling.
  13. Roll small soft spatula around cup edges; pop up and serve or store.