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Spinach and Artichoke Egg Muffins

Author: Lisa Longley


  • 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


  • 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.