Cookin’ Greens Egg and Artichoke Hearts Mega Muffins

Egg & Artichoke Hearts Mega Muffin

Artichoke Hearts recipe contest – Second prize recipe submitted by Sil P


5 mushroom, chopped

1/4 each red & orange bell pepper, diced (any colour can be used)

5 asparagus spears, chopped, remove ends

1/2 cup Cookin’ Greens any product

6 Cookin’ Greens artichoke quarters, chopped

3 tbsp chopped parsley

1 hot pepper (opt.)

5 lg eggs

salt & pepper to taste

¼ cup unsweetened coconut milk, rice, almond or dairy milk

6  8″ whole wheat roti or tortilla wraps

1 tbsp EVOO


 Sauté all vegetables, hot pepper and seasonings for 5 min until softened. Remove, cool to touch.

Meanwhile make the roti/tortilla rounds smaller by 1″ using a scissor to cut around it.

 Whisk the eggs and milk together.

 Place 6 paper muffin liners spaced out in a 12 muffin tin, not next to one another. This will catch any spills if the rot/tortilla soaks through.

 Gather the roti/tortilla from the middle, pinch in sides to fit muffin liners. Roti will be taller.

Distribute vegetables in each muffin and top with eggs.

 Bake @350F for 30min. Eggs should be not quite cooked as they will continue cooking while cooling.

 *Can be wrapped and refrigerated for 1 day or frozen for 1 week.

Serve and Enjoy!


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