“Artichoke and Spinach Breakfast Egg Muffins”

Want a deliciously, quick low carb breakfast? All you need is a skillet, mixing bowl to whip up Artichoke and Spinach Breakfast Egg Muffins then pour into muffin tins to bake. These muffins are a family favorite especially by my sister who loves artichokes. Making these muffins could not be simpler. Full of healthy ingredients like spinach and protein from eggs, of course. My low carb egg muffins leave you feeling full and satisfied and maybe one more for the road on your drive to work. I think that’s a perfect way to start your day.

Artichoke and Spinach Breakfast Egg Muffins

When I said Artichoke and Spinach Breakfast Egg Muffins were a breeze to make I wasn’t kidding. Spray 12-cup muffin tin with non-stick spray and set aside. In a skillet, saute artichokes and spinach with other ingredients. Let cool for a bit while you whip your eggs and cheese in a large mixing bowl. Add in your vegetable mixture and ladle egg mixture into prepared muffin tin. This recipe does make more than 12 muffins so you will need two muffin tins. Bake until lightly brown and set. The muffins will puff up while baking but not to worry, they will overflow as long as you didn’t fill cups too full.

Artichoke and Spinach Breakfast Egg Muffins

My Artichoke and Spinach Breakfast Egg Muffins go perfect with wheat toast and fresh fruit for a wholesome breakfast. Also, these muffins freeze extremely well. I made them for my 91-year-old Dad to put in his freezer. Just remove muffins from freezer and pop in the microwave for about 1 minute. Tastes just like you they are fresh from the oven. Creamy, fluffy egg with cheese, now that’s what I call a great low carb breakfast combo.

Low carb egg muffins also make a great snack or for lunches during the week. Perfect recipe to make on a cloudy, rainy Sunday afternoon when prepping for the long work week. I find baking in advance makes the weekday mornings more manageable when I’ve hit that snooze button one too many times. Your morning cup of coffee has met it’s morning mate. Share your thoughts on my Artichoke and Spinach Breakfast Egg Muffins by leaving a comment, #chowdownlowdown, or @michelleheyden. Enjoy and have a fantastic week.

Artichoke and Spinach Breakfast Egg Muffins

 

Artichoke and Spinach Breakfast Egg Muffins

2 to 3 T. Olive oil

1 medium yellow onion, diced

3 cups packed fresh spinach, roughly chopped

1 – 15 oz. can artichoke hearts, drained and chopped

14 large eggs

3/4 cup shredded mozzarella cheese

1/2 cup crumbled feta cheese

1/4 t. garlic powder

1/2 t. kosher salt

1/4 t. black pepper

Preheat oven to 350 degrees. Spray 17 – 18 muffin tins with non-stick cooking spray and set aside.

Heat Olive oil in a large skillet over medium-high heat. Add onion and cook until translucent. Stir in spinach and artichokes, cooking until spinach is wilted, 2 – 3 minutes. Remove from onion mixture from heat.

In a large mixing bowl, whisk eggs then stir in mozzarella, feta, garlic powder, salt and pepper. Stir in onion mixture until combined.

Using a 1/3 cup measure, fill each prepared muffin tin. Bake for 20 – 25 minutes or until toothpick inserted comes out clean.

Serve hot and enjoy!

 

Note: Muffins can be frozen after cooling completely. Wrap each muffin in aluminum foil and place in Ziploc freezer bags. To reheat, place muffins in a toaster oven for 5 – 6 minutes or 45 – 60 seconds in a microwave.

 

Makes 8 – 9 servings. Carbs, 5.1 g. in each muffin.