Spinach Breakfast Egg Muffins With Artichokes Recipe

Cooking Directions

• STEP 1.Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray.
• STEP 2.In a large bowl, whisk together the eggs, milk, salt, and pepper.
• STEP 3.Add the spinach, artichoke hearts, and cheese to the egg mixture and stir until well combined.
• STEP 4.Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
• STEP 5.Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
• STEP 6.Remove from the oven and let cool for a few minutes before removing from the muffin tin.
• STEP 7.Serve warm or refrigerate for later. These muffins can be stored in an airtight container in the fridge for up to 5 days.
• STEP 8.Enjoy these spinach breakfast egg muffins with artichokes as a healthy and delicious breakfast option!

Cooking Tips

• You can add other vegetables or ingredients to the muffins, such as diced bell peppers or cooked bacon.
• If you prefer a dairy-free option, you can use almond milk or any other non-dairy milk instead of regular milk.
• These muffins can be reheated in the microwave for a quick breakfast on-the-go.

Storage and Serving

• Store the muffins in an airtight container in the fridge for up to 5 days.
• To serve, you can enjoy them cold or reheat them in the microwave or oven.
• These muffins are great for meal prep and can be made ahead of time for busy mornings.