Bitchin’ Egg Bites!

Serves: 12
Prep Time: 10 mins

Cook Time: 25 mins
Calories: 160

On the go A.M. Bitchin'ness! This power-packed eggy brekkie is a downright delicious whirlwind of pepper jack cheese, veggies, and hearty Spinach Artichoke Bitchin' Sauce. Make a batch for the week ahead, or serve 'em fresh & fuel your sauciest adventures!

Ingredients

1 Tub	Spinach Artichoke Bitchin' Sauce
6	Eggs
3/4 cup	Heavy Cream
8 ounces	Pepper Jack cheese, shredded
15 ounces (2 jars)	Artichoke hearts, chopped
2 packed cups	Spinach, chopped
2	Bell peppers, chopped
1 tbsp	Garlic powder
1 tbsp	Black pepper
1 tbsp	Oregano
1/2 tbsp	Salt
1/4 cup	Parsley, chopped (optional)

Method

Preheat oven to 350˚F
In a large bowl, mix eggs and 3/4 cup heavy whipping cream, salt, pepper, garlic powder, onion powder, oregano, and parsley.
In a separate bowl, combine chopped veggies and shredded cheese. Add half the tub of Spinach Artichoke Bitchin' Sauce to this mixture.
Gently fold the veggie, cheese and sauce mixture into the large bowl with eggs and cream.
Scoop contents into a 12pc muffin tin, filling each to about the 3/4 mark.
Bake for 20-25 minutes until mostly golden.
Plate & top with additonal Bitchin' Sauce to serve!

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A Bitchin’ Caribbean party in a bowl! Citrusy shrimp, sweet crispy maduros, savory Congri rice, and a hit of Heat Bitchin’ Sauce to keep things spicy. Warm, vibrant, and guaranteed to get you groovin’ in the kitchen.