Spinach & Artichoke Egg Muffins
Make this egg dish on the weekend to enjoy a grab-and-go breakfast or snack all week long!
- 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
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!
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!