eggcups

Spinach & Artichoke Egg Muffins

 

(yields 12 muffins)

(gf)

These are like little, crust-less quiches. They’re so convenient! They’re perfect for meal prepping, or if you want a breakfast or brunch dish that’s low-carb. They’re fluffy, flavorful, easy to make, and way more fun than boring ol’ scrambled eggs!

Ingredients:

 
6 eggs + 6 egg whites
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 (14oz) can whole artichokes hearts, diced
1 teaspoon garlic, minced
6oz baby spinach roughly chopped
2 tablespoons fat-free half and half (you can use regular if you’d like)
1 cup shredded part skim mozzarella
2 tablespoons unsalted butter

Instructions:

 

1. Preheat oven to 350 degrees Fahrenheit. Grease a 12 count muffin pan with the butter.

 
2. Sauté the artichokes in olive oil for 2 minutes. Add the garlic and sauté for another minute. Stir in the spinach and cook until wilted. Let the vegetables cool to room temperature.
 
3. In a medium mixing bowl whisk the eggs, half and half, salt, pepper, and 3/4 cup of the cheese together. Stir in the vegetables.
 
4. Pour into muffin cups. It helps to use a small ladle or Pyrex liquid measuring cup with a curved spout. Do not fill all the way, leave about 1/4 inch room in each cup. Sprinkle with remaining 1/4 cup cheese.
 
5. Bake for 23-25 minutes or until a knife inserted in the center of the egg cup comes out clean.
 
 
 
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