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in Breakfast, Gluten-Free, Meal Prep, Plant Based, Quick & Easy Meals, Snacks · February 28, 2021

Spinach & Artichoke Egg Muffins

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Spin dip in breakfast form- these spinach & artichoke egg muffins are the perfect make-ahead breakfast to fuel your mornings. Packed with protein, they are great for a grab & go breakfast or snack.

I love a good recipe using minimal, simple ingredients that are likely already in the fridge or pantry. Most of the ingredients you can guess from the name!

Ingredients in Spinach & Artichoke Egg Muffins

  • Eggs
  • Spinach
  • Garlic (try to find a savoury recipe on my blog without fresh garlic…)
  • Dried Parsley (or fresh if you have extra from a previous recipe- my favourite is Curly Parsley)
  • Canned Artichoke Hearts
  • Parmesan & Feta (the 2 best kinds of cheese in Spin Dip)
  • Salt & Pepper

How to eat Spinach & Artichoke Egg Muffins

This dish can be served for both breakfast & a snack. You can even include them for lunch for a protein boost.

For breakfast:

Serving size: 2 egg muffins

Pairing ideas:

  • Whole Grain Toast
  • Sliced Avocado
  • Hot Sauce
  • Fruit on the side

For a snack:

Serving size: 1 egg muffin

Pairing Ideas:

  • Whole Grain Crackers
  • Raw veggies
  • Hot Sauce

How to Prep Egg Muffins:

Spinach & Artichoke Egg Muffins are perfect to prep in advance. Once baked, allow them to cook down completely, then store in an airtight container refrigerated. They will keep well for 4-5 days in the fridge.

I love making a batch at the start of the week to have a quick breakfast or snack ready all week long.

More breakfast inspiration from the blog:

Vanilla Cherry Almond Baked Oatmeal

Gingerbread Granola

Peanut Butter Oatmeal Cookie Overnight Oats

Healthy Marbled Chocolate Banana Bread

Be sure to leave a star rating & review in the comments if you try it out!

egg cups muffins spinach artichoke

Spinach & Artichoke Egg Muffins

Andrea Toole
Make this egg dish on the weekend to enjoy a grab-and-go breakfast or snack all week long!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Course Breakfast, Snack
Servings 12 muffins

Ingredients
  

  • 1 tsp olive oil
  • 4 cups spinach (wilted)
  • 8 large eggs
  • 3 cloves garlic, minced
  • 1 tsp dried parsley
  • 1/4 tsp salt
  • Pinch black pepper
  • 1 cup diced artichoke hearts (about 3 canned artichokes)
  • 1/2 cup grated fresh parmesan
  • 2 oz feta cheese

Instructions
 

  • Preheat your oven to 350F and grease 12 muffin tins or use silicone liners. Add the olive oil to a frying pan over medium heat. Stir fry the spinach until wilted. Remove from heat and set aside to cool.
  • In a medium bowl, add the eggs, garlic, parsley, salt and pepper and whisk until eggs are beaten. Next add in the grated parmesan, artichokes and spinach, mix well.
  • Pour the egg mixture into each muffin tin, filling each about 3/4 full. Top with the feta cheese and a crack of black pepper. Bake for 20-25 minutes until cooked all the way through and golden on top.
  • Allow to cool in their tins. Top with a little extra parmesan if desired. Enjoy!

Notes

Keeps for about 5-6 days stored in an airtight container in the refrigerator.
Makes 12 muffins, 2 muffins per serving for a meal. 
Pair with whole grain toast, crackers, sliced avocado. I also love a little drizzle of hot sauce!
Previous Post: « Gingerbread Granola
Next Post: 10 Easy Dinner Ideas for Busy People »

Reader Interactions

Comments

  1. Marilyn says

    February 4, 2023 at 6:36 pm

    5 stars
    So good and easy!

    Reply
    • Andrea Toole says

      February 6, 2023 at 12:17 pm

      So glad you liked them!

      Reply

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