These Spinach Breakfast Egg Muffins With Artichokes are under 100 calories a pop!
As far as iconic food duos are concerned, spinach and artichokes are right up there with peanut butter and jelly. Spinach and artichoke dip? I’ll dive in headfirst. Spinach and artichoke-stuffed chicken? Yes, please, on repeat forever. And let’s not forget about cheesy spinach and artichoke casserole—long name, longer obsession. Basically, if spinach and artichoke are on the guest list, it’s guaranteed to be a flavor-packed party.
My mom makes spinach and artichoke dip every Christmas Eve, and I straight-up eat it with a spoon. These spinach breakfast egg muffins with artichokes bring that same energy to your mornings. They’re everything you love about spinach and artichoke dip but transformed into cute, portable bites in an acceptable format for breakfast. Packed with juicy turkey, tender spinach, and briny artichoke hearts, they deliver big-time flavor while keeping things fresh and simple. And when I say simple, I mean it—no fuss, no stress, just deliciousness.
Are Spinach Breakfast Egg Muffins With Artichokes Healthy?
These egg muffins are small but mighty when it comes to packing a nutritious punch. Eggs are an excellent source of protein, vitamin A, B vitamins, selenium, and choline. They’re an incredible little superfood that can help keep you fuller longer. Spinach is rich in vitamins A, C, and K1, along with iron and folic acid, and artichoke hearts contain fiber and plenty of other antioxidants. Extra-lean turkey is light on fat and calories. In fact, each muffin is under 100 calories. So, go ahead and enjoy this recipe as a regular staple in your breakfast rotation!
Why You’ll Love This Recipe
Let’s be real: Mornings can be chaotic. If you’re herding kids out the door, racing to a workout, or just trying to convince yourself to log onto that 9 a.m. Zoom call by 8:55, a grab-and-go breakfast can be a lifesaver. That’s the beauty in these breakfast egg muffins with spinach and artichokes. They’re practically begging to be made for meal prep.
Full of protein, fiber, and all the other good stuff, this recipe was intended not only to be easy, but to keep you energized and full throughout the morning. (Okay, and it doesn’t hurt that they taste like everyone’s favorite party dip.) They’re also super portable, which means you can grab one (or three) on your way out the door and start your day feeling like you’ve got it all together—even if you don’t.
How To Make Ahead And Store
Keep your extra muffins in an airtight container in the fridge for up to 5 days. For longer storage, freeze them. Just arrange the muffins in a single layer on a baking sheet, freeze until solid, then toss them into a freezer-safe bag. They’ll last up to 3 months. To reheat, pop one in the microwave for 30-60 seconds, or warm them up in the oven.
Serving Suggestions
If you’re feeling particularly fancy, you can turn these egg bite muffins into a more complete breakfast by pairing them with a healthy Green Smoothie, some Air-Fryer Breakfast Sausage, and perhaps some Sweet Potato Hash Browns. Enjoy!
Recipe
Ingredients
- 1 tablespoon olive oil
- 1/2 pound extra-lean ground turkey (I used 99% fat-free)
- 1 tablespoon Italian seasoning
- Salt and pepper
- 6 large eggs
- 2 egg whites
- 2 cups fresh spinach thinly sliced
- 1 1/2 cups artichoke hearts packed in water sliced
Instructions
- Preheat your oven to 400 degrees Fahrenheit and generously spray a muffin pan with cooking spray. Egg muffins stick a lot. Do not bother with muffin liners; they will just stick to these, too.
- Heat the olive oil in a large frying pan over medium-high heat. Add in the turkey, Italian seasoning, a pinch of salt and pepper, and cook until lightly golden brown, about 5-7 minutes. Make sure to break up the turkey as it cooks.
- In a large bowl, whisk together the eggs and egg whites, adding a pinch of salt and pepper. Stir in the spinach and artichoke hearts. Finally, stir in the cooked turkey.
- Divide the mixture evenly between the muffin cavities, making sure each muffin gets enough egg to secure all the spinach, artichokes, and turkey.
- Bake until the muffins rise and the tops are set, about 20-22 minutes. Let cool in the pan for 10 minutes and then transfer to a wire rack to finish cooling completely.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Could these be frozen?
Hi Shelly. Absolutely, make sure to let them cook first though.