Looking for tasty breakfast or brunch for mom this Mother’s Day? These spinach and artichoke egg muffins are a quick, easy and tasty option that are kid friendly so they can help out in the kitchen! Spinach and artichoke dip is one of my favourite foods and why not have all of it’s flavours for breakfast in the form of egg muffins? The base of these muffins is the eggs along with milk and plenty of cheese, with the spinach and artichokes adding all of the flavour! I like to use no less than three kinds of cheese in the form of mozzarella, parmesan and big chunks of cream cheese, which really makes these muffin taste like the dip! I like these muffins just like this but you can also add extra flavours like bacon, sundried tomatoes, etc. You can also add more healthy ingredients like quinoa, chia seeds, flax, etc.
These spinach and artichoke dip egg muffins take almost no time to make and they are great still warm from the oven, at room temperature, reheated and they even freeze well. Make them in the morning or the day before or even make a large batch on the weekend for quick, on the go, breakfasts throughout the week! They are the perfect picnic or beach food, like mini quiches!
Surprise mom this Mother’s Day with some of these spinach and artichoke egg muffins!
With sun-dried tomatoes!
With bacon!!!
Spinach and Artichoke Egg Muffins
Quick and easy spinach and artichoke dip flavoured egg muffins!
ingredients
- 12 large eggs
- 1/2 cup heavy cream (or milk)
- 2 cups spinach (fresh or thawed and drained frozen), coarsely chopped
- 1 (14 ounce can) artichokes, drained and coarsely chopped
- 1 cup mozzarella, shredded
- 1/4 cup parmigiano reggiano (parmesan), grated
- 4 ounce cream cheese, cubed
- 1 clove garlic, grated
- salt and pepper to taste
directions
- Mix everything, pour into greased muffin pans and bake in a preheated 375F/190C oven until the eggs are cooked, set and lightly golden brown, about 15-20 minutes. (Note: The bake time will be closer to 15 minutes for regular muffin pans and closer to 20 minutes for large muffin pans.)
Option: Add 1/4 cup sliced undried tomatoes!
Option: Add 1 cup cooked quinoa.
Option: Add 1 tablespoon chia seeds.
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A SPICY PERSPECTIVE says
May 10, 2017 at 3:37 pmThese would be amazing for a Mother's day brunch!
maria lichty says
May 10, 2017 at 4:05 pmThese look tasty!
Sarah says
May 10, 2017 at 4:17 pmHealthy spinach and artichoke dip egg muffins is my favorite snack.
marla {Family Fresh Cooking} says
May 10, 2017 at 5:10 pmI love these single serve egg muffins!
Julie | Table for Two says
May 10, 2017 at 9:50 pmEgg muffins are one of my go-to's in the morning!
Jenny says
May 10, 2017 at 10:05 pmLove these fun breakfast muffins!
Dee says
June 19, 2018 at 12:13 amDo you think sub the cream cheese with cottage cheese and leaving out Parmesan would work? Just trying to lower the saturated fat. Thanks!