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Spinach and Artichoke Egg Muffins

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posted: 01/23/17

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy

These Spinach and Artichoke Egg Muffins come together fast and you can freeze them for an easy breakfast on the run!

Two Spinach and Artichoke Egg Muffins are stacked on top of each other showing the spinach, melted feta cheese, white onion, and artichoke.

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In the last couple weeks I’ve been going through all my old photos on my blog and deciding which ones need to be rephotographed and which recipes need to be tweaked a little.

????

Guys. It’s just so so so many. It makes me want to go back to 2013 Lisa, put my arm around her shoulder and say, “Honey. Take a photography class.”

An overhead photo of cooked Spinach and Artichoke Egg Muffins in a muffin tin.

What’s so funny about it is there are SO MANY of those photos that at the time I was like, “LOOK AT THIS!” I was so so proud and thought I was just the bees knees.

I was not in fact the bees knees.

So, one of the recipes that I want to reshoot was this Spinach Artichoke Omelet. Also? Who posts an omelet?? #lame

A single Spinach and Artichoke Egg Muffin in front of the muffin tin and surrounded by feta cheese and spinach.

After I had decided to reshoot it, I was looking at it more and then I thought about these guys! So much better than an omelet because it makes a dozen and you can either put them out at a brunch, or you can freeze them and then heat them up in the morning before you run out the door.

They are delicious, flavorful and a perfectly boost for first thing in the morning.

And the photos of them don’t make my skin crawl.

But talk to me in two years and see what I say.

A close up photo of the Spinach and Artichoke Egg Muffin showing the melted feta cheese, spinach, artichoke, and white onion.

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Spinach and Artichoke Egg Muffins

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Ingredients

  • 1/2 yellow onion diced
  • 3 cups spinach chopped
  • 1 cup chopped artichoke hearts
  • 12 eggs
  • 1/2 cup shredded mozzarella
  • 1/4 cup crumbled feta
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper

Instructions

  • Preheat your oven to 350 degrees.
  • Spray a large skillet with cooking spray and cook the onions until they are translucent. Add the spinach and cook until wilted.
  • In a large bowl, whisk the eggs. Then stir in the artichoke hearts, mozzarella cheese, feta, salt, garlic powder, and pepper. Then stir in the onion spinach mixture.
  • Spray a muffin tin heavily with cooking spray. Pour a scant 1/3 cup of the mixture into each hole of the muffin tin and bake for 20 to 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  • To freeze: Allow muffins to cool completely. Set on wax paper in a single layer and freeze for 20 minutes. Then transfer to an airtight container (stacking if necessary) and return to the freezer. To reheat, microwave for 30 to 60 seconds.
Author: Lisa Longley

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Spinach and Artichoke Egg Muffins

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Recipe adapted from Taste of Home

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Two Spinach and Artichoke Egg Muffins are stacked on top of each other showing the spinach, melted feta cheese, white onion, and artichoke.

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Melissa Howell says

    You would think that after ten years of being a photographer of families and children that I would be able to take decent pictures of food. Afterall, it doesn’t move, you don’t have to wait for it to smile, and it doesn’t have a bad attitude about being there. But I was terrible! I am now redoing almost every picture from my first year of blogging!

  2. Karen Howard says

    Lisa-these look great & sound great too. I’m going to try this recipe this month. For those of you who like this recipe & live near an ALDI Supermarket-They generally have Lg. Eggs for an unusually low price-usually somewhere around 69cents a doz. -39cents a doz. Happy Eating!

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