Easy Spinach & Artichoke Egg Cups

Spin-dip is an absolute classic when it comes to fall, especially if you’re a football fan! However, that well-known combination of two superfoods comes together in a saturated, calorific mess that is less healthy than a hamburger! So here’s my suggestion for a delicious and protein packed solution that you can start any day, including game day, with. Spinach and artichoke egg cups are a fantastic way to get in nutrition, protein, and great taste without breaking the carb, fat, or calorie bank!

Spin-Artichoke Egg Cups
  1. 1 (14.5-ounce) can artichoke hearts, drained and chopped
  2. 1 package frozen spinach, drained
  3. 5 eggs, whisked
  4. 3/4 cup shredded mozzarella cheese
  5. 2/3 cup milk (any kind)
  6. 1/2 cup chopped white onion
  7. 1/4 cup grated Parmesan cheese
  8. 2 cloves garlic, minced
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon pepper
  1. Preheat oven to 350 degrees F. Prepare 12 baking cups by either spraying them liberally with cooking spray, or lining them with paper liners.
  2. Stir all ingredients together in a large mixing bowl until combined. Portion the mixture into the 12 prepared baking cups so that they are all nearly full.
  3. Bake for about 20 minutes, or until the eggs are set and a toothpick inserted in the middle of the quiche comes out clean. Serve immediately.
Adapted from Gimme Some Oven
Adapted from Gimme Some Oven
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