Go Back
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!
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast, Snack
Servings 12 muffins


  • 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!