Spinach Breakfast Egg Muffins With Artichokes
Start your day with these delicious Spinach Breakfast Egg Muffins! Packed with protein and vibrant flavors, they're perfect for breakfast or a snack.
Servings: 12 servings
Ingredients
- 1 tablespoon olive oil for sautéing the ground turkey
- 1/2 pound extra-lean ground turkey look for 99% fat-free
- 1 tablespoon Italian seasoning a blend of herbs that adds flavor
- to taste Salt and pepper to enhance the overall dish
- 6 large eggs providing protein and structure
- 2 egg whites to lighten the mixture
- 2 cups fresh spinach thinly sliced for even distribution
- 1 1/2 cups artichoke hearts packed in water and sliced
Instructions
- Preheat your oven to 350°F (175°C) to ensure even cooking.
- In a skillet over medium heat, add olive oil. Once hot, sauté ground turkey seasoned with Italian seasoning, salt, and pepper until browned (5-7 minutes). Let cool slightly.
- In a mixing bowl, whisk together eggs and egg whites until well combined.
- Stir in the spinach and artichoke hearts gently to combine.
- Add the sautéed turkey to the egg and veggie mixture and stir until evenly mixed.
- Spray muffin tin with cooking spray or line with muffin liners. Pour the mixture into each cup, filling them three-quarters full.
- Bake for 20-25 minutes, or until set and lightly golden. A toothpick inserted should come out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm or store for later!
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
- Skillet
- Cooking spray or muffin liners
Notes
- Store muffins in an airtight container in the fridge for up to 5 days.
- Freeze muffins individually wrapped for up to 3 months.
- Reheat in the microwave for 30-60 seconds or in the oven for 10 minutes at 350°F.