Spinach Artichoke Egg Cups: 6-Ingredient Genius Breakfast

Spinach artichoke egg cups have become my go-to for a quick, satisfying breakfast that feels way more special than it is. I remember the first time I tried making them, inspired by my love for spinach artichoke dip. I was worried they’d turn out watery or bland, but the combination of creamy cheese, tender spinach, and savory artichoke hearts baked into fluffy eggs was pure magic. The aroma filling my kitchen was incredible! These little bites are perfectly portioned and packed with protein, making them a fantastic alternative to my usual scrambled eggs. They’re so easy to whip up, and I often make a batch for the week. Let’s get cooking these delightful spinach artichoke egg bites!

Why You’ll Love These Spinach Artichoke Egg Cups

These aren’t just breakfast; they’re a little slice of cozy joy! Here’s why I think you’ll adore these:

• Incredibly Flavorful: They capture all the deliciousness of spinach artichoke dip in a bite-sized package.
• Super Versatile: Perfect for a quick weekday breakfast, a delightful brunch addition, or even a light lunch.
• Protein-Packed: Keeps you feeling full and energized throughout your morning.
• Easy to Make: Seriously, these easy spinach artichoke egg cups are a breeze to prepare.
• Customizable: You can easily adapt them with different cheeses or add-ins to suit your taste.
• Great for Meal Prep: Make a batch on Sunday and enjoy grab-and-go breakfasts all week.
• Kid-Friendly: Even picky eaters often love these savory little bites.
• Low Carb Friendly: These easy spinach artichoke egg cups fit perfectly into a low-carb lifestyle.

Ingredients for Spinach Artichoke Egg Cups

Gathering your ingredients is the first step to these delightful spinach artichoke egg cups. Here’s what you’ll need:

• 6 large eggs – the fluffy base for our cups
• ½ cup cooked spinach, squeezed very dry – crucial for texture; excess water makes them soggy
• ½ cup canned artichoke hearts, finely chopped and drained – these add a lovely tender bite
• ¼ cup cream cheese, softened – this makes them extra creamy and luxurious
• ¼ cup shredded mozzarella cheese – for that classic melty, cheesy goodness
• ¼ cup grated Parmesan cheese – adds a sharp, savory depth
• ¼ cup roasted red peppers, diced (optional) – for a touch of sweetness and color
• Salt and freshly ground black pepper, to taste – to enhance all the flavors
• Cooking spray or oil – to ensure your eggs release easily

Having these spinach artichoke egg cups ingredients ready makes the whole process a breeze!

How to Make Spinach Artichoke Egg Cups

1. Step 1: First things first, let’s get that oven preheating to 375°F (190°C). While it’s warming up, generously grease a 12-cup muffin tin with cooking spray or a little oil. This is super important for ensuring your delicious spinach artichoke egg cups don’t stick.
2. Step 2: Grab a medium bowl and whisk your 6 large eggs until they’re nice and smooth. Then, add the ¼ cup softened cream cheese. Don’t worry if there are a few small lumps; they’ll melt right in.
3. Step 3: Now for the star ingredients! Stir in the ½ cup cooked spinach (make sure it’s squeezed super dry – seriously, this is key!), the ½ cup chopped artichoke hearts, ¼ cup shredded mozzarella, and ¼ cup grated Parmesan. If you’re using them, toss in the ¼ cup diced roasted red peppers too. Season with salt and pepper to your liking.
4. Step 4: Gently fold everything together. You want it all nicely combined but avoid overmixing. The goal is a smooth, cohesive mixture, ready for baking.
5. Step 5: Carefully divide the egg mixture evenly among the prepared muffin cups. Aim to fill each one about ¾ full. Give the muffin tin a gentle tap on the counter; this helps release any trapped air bubbles and ensures even cooking.
6. Step 6: Time to bake! Place the tin in your preheated oven for 15–18 minutes. You’re looking for the tops to be set and the edges to turn a lovely, light golden brown. The kitchen will start to smell amazing! Following these spinach artichoke egg cups baking instructions will give you perfect results.
7. Step 7: Once they’re done, let the spinach artichoke egg cups cool in the muffin tin for about 5–10 minutes. This helps them firm up a bit more.
8. Step 8: To remove them easily, run a small knife or offset spatula around the edges of each cup. Then, gently lift them out. Enjoy these tasty spinach artichoke egg bites warm!

Expert Tips for the Best Spinach Artichoke Egg Cups

Achieving perfection with these savory bites is simple with a few insider tricks. Here’s how to make sure your spinach artichoke egg cups are always a hit:

• Squeeze, Squeeze, Squeeze! I can’t stress this enough: make sure your cooked spinach and drained artichoke hearts are as dry as possible. Excess moisture is the enemy of a good egg cup, leading to a watery texture.
• Don’t Overfill: Resist the urge to fill the muffin cups to the very brim. Filling them about ¾ full allows them to puff up nicely in the oven without overflowing.
• Grease Generously: A well-greased muffin tin is your best friend here. It ensures that your beautiful spinach artichoke egg cups slide right out without sticking, preserving their shape.
• Let Them Rest: Allowing the cups to cool slightly in the tin before attempting to remove them helps them set up properly, making them easier to handle and less likely to break.

What’s the secret to perfect Spinach Artichoke Egg Cups?

The biggest secret to perfect spinach artichoke egg bites is ensuring your spinach and artichokes are thoroughly dried. This prevents a watery outcome and allows the creamy cheese and egg mixture to shine, creating a delicious, cohesive bite.

Can I make Spinach Artichoke Egg Cups ahead of time?

Absolutely! These are fantastic for meal prep. Once cooled, store your spinach artichoke egg cups for meal prep in an airtight container in the refrigerator for up to 4 days. They reheat beautifully. For more meal prep ideas, check out these meal prep tips.

How do I avoid common mistakes with Spinach Artichoke Egg Cups?

The most common pitfalls are watery cups from un-squeezed spinach and sticking due to insufficient greasing. Always squeeze out moisture from your greens and artichokes, and don’t skimp on greasing the muffin tin! Learning about food preparation can help avoid these issues.

Best Ways to Serve Spinach Artichoke Egg Cups

These versatile spinach artichoke egg cups are wonderful on their own, but they also pair beautifully with a variety of sides to make a complete meal. For a delightful brunch, consider serving them alongside a fresh fruit salad or some crispy breakfast potatoes. They also make a fantastic light lunch option, perhaps with a simple green salad dressed in a lemon vinaigrette. If you’re serving them as appetizers or part of a larger spread, think of them as a sophisticated alternative to traditional spinach artichoke mini quiches. Their savory, cheesy flavor profile makes them incredibly adaptable! You might also enjoy these appetizer ideas.

Nutrition Facts for Spinach Artichoke Egg Cups

These delightful spinach artichoke egg cups offer a balanced nutritional profile, making them a smart choice for breakfast or a snack. Each serving is packed with protein and flavor without a lot of carbs. Here’s a look at what you can expect per egg cup:

• Calories: 90
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 1g
• Sugar: 1g
• Sodium: 180mg
• Protein: 7g
• Cholesterol: 75mg

Nutritional values are estimates and may vary based on specific ingredients used in your spinach artichoke egg cups. For more information on nutrition, consult a nutrition expert.

How to Store and Reheat Spinach Artichoke Egg Cups

One of the best things about these spinach artichoke breakfast cups recipe is how well they store, making them a meal-prep dream. Once your delicious egg cups have cooled completely on a wire rack—this is crucial to prevent condensation—transfer them to an airtight container. You can keep them in the refrigerator for about 3 to 4 days. For longer storage, freezing is a fantastic option. Wrap individual cooled cups tightly in plastic wrap, then in foil, and store them in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy them, reheating is super simple!

To reheat from the fridge, pop them in the microwave for 20-30 seconds or in a toaster oven at 350°F (175°C) for about 5-7 minutes until warmed through. If reheating from frozen, allow them to thaw in the refrigerator overnight first, then follow the fridge reheating instructions. For a quicker frozen reheat, you can sometimes warm them directly in a toaster oven for about 10-15 minutes, though they might be slightly less tender.

Frequently Asked Questions About Spinach Artichoke Egg Cups

What are spinach artichoke egg cups?

These delightful little morsels are essentially a crustless quiche or mini frittata baked in a muffin tin. They combine the beloved flavors of spinach artichoke dip—creamy cheese, tender spinach, and savory artichokes—with eggs, creating a protein-rich, flavorful breakfast or snack. They are a convenient and delicious way to enjoy those classic tastes.

How to make spinach artichoke egg cups?

Making them is refreshingly simple! You’ll whisk eggs with softened cream cheese, then fold in cooked, dried spinach, chopped artichoke hearts, mozzarella, Parmesan, and optional roasted red peppers. This mixture is then divided into a greased muffin tin and baked at 375°F (190°C) for about 15-18 minutes until set and lightly golden. The key to great spinach artichoke egg cups is ensuring your spinach and artichokes are well-drained to avoid a watery outcome.

Can I add other vegetables or proteins?

Absolutely! These spinach artichoke egg cups are incredibly versatile. Feel free to add finely diced onions, bell peppers, mushrooms, or even some cooked crumbled bacon or sausage. Just make sure any added vegetables are sautéed until tender and excess moisture is removed before incorporating them into the egg mixture.

Are these spinach artichoke egg cups keto-friendly?

Yes, they are! With the primary ingredients being eggs, cheese, spinach, and artichokes, these cups are naturally low in carbohydrates and high in protein and healthy fats. They make a fantastic breakfast option for anyone following a low-carb or ketogenic lifestyle, especially when made without any crust or starchy binders. Learn more about the benefits of a keto diet.

Variations of Spinach Artichoke Egg Cups You Can Try

One of the best things about these savory bites is how adaptable they are! Whether you have dietary needs or just want to switch up the flavor, there’s a variation for you. These spinach artichoke egg cups are so versatile.

• Spinach Artichoke Egg Muffins Keto: For a keto-friendly version, simply ensure you’re sticking to the core ingredients and avoiding any high-carb additions. These naturally low-carb cups are a perfect fit for a ketogenic diet, offering satisfying protein and fats without the carbs.
• Gluten Free Spinach Artichoke Egg Cups: Our base recipe is already naturally gluten-free, as it contains no flour or breadcrumbs! This makes them a fantastic option for those with gluten sensitivities or celiac disease.
• Spinach Artichoke Egg Cups Dairy Free: To make these dairy-free, simply swap the cream cheese for a plant-based cream cheese alternative and use a dairy-free shredded mozzarella. You can also add a tablespoon of nutritional yeast for that cheesy flavor.
• Spinach Artichoke Egg Cups Vegetarian: This recipe is already wonderfully vegetarian! You can easily add other vegetarian-friendly ingredients like sautéed mushrooms or diced bell peppers for extra bulk and flavor.

Spinach Artichoke Egg Cups: 6-Ingredient Genius Breakfast

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• Author: basmer1517
• Total Time: 33 minutes
• Yield: 12 egg cups 1x
• Diet: Vegetarian

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Description

Turn the creamy, cheesy goodness of spinach-artichoke dip into perfectly portioned, protein-packed egg cups! These savory bites are elegant enough for a holiday brunch but easy enough for a weekday morning. Warm, satisfying, and crowd-pleasing—they’re little puffs of cozy, cheesy joy.

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Ingredients

Scale 1x2x3x

• 6 large eggs
• ½ cup cooked spinach, squeezed dry
• ½ cup canned artichoke hearts, chopped and drained
• ¼ cup cream cheese, softened
• ¼ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ¼ cup roasted red peppers, diced (optional)
• Salt and pepper, to taste
• Cooking spray or oil, for greasing muffin tin

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously.
2. In a medium bowl, whisk eggs until smooth. Stir in softened cream cheese until roughly combined; small lumps are okay.
3. Add squeezed-dry spinach, chopped artichoke hearts, shredded mozzarella, grated Parmesan, diced roasted red peppers (if using), salt, and pepper to the egg mixture.
4. Gently fold all ingredients together until evenly mixed.
5. Divide the mixture evenly among the prepared muffin cups, filling each about ¾ full. Tap the muffin tin gently on the counter to release air bubbles.
6. Bake for 15–18 minutes, or until the tops are set and the edges are lightly golden brown.
7. Let the spinach artichoke egg cups cool in the muffin tin for 5–10 minutes.
8. Run a small knife or offset spatula around the edges to loosen, then gently lift the egg cups out.

Notes

• For Bacon & Cheddar variation: Swap mozzarella for sharp cheddar and add ¼ cup cooked, crumbled bacon.
• For Sun-Dried Tomato & Feta variation: Use feta and chopped sun-dried tomatoes instead of roasted red peppers and Parmesan.
• For Dairy-Free variation: Use plant-based cream cheese and mozzarella, and sprinkle nutritional yeast for a cheesy flavor.
• For Spicy Kick variation: Add red pepper flakes or a few dashes of hot sauce to the egg mixture.
• For Potato Crust variation: Press shredded potato (squeezed dry) into the bottom of each greased muffin cup before adding the egg mixture.
• Ensure spinach and artichokes are very dry to prevent soggy egg cups.
• Use a well-greased muffin tin, not paper liners, for easiest removal.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Breakfast/Brunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 egg cup
• Calories: 90
• Sugar: 1g
• Sodium: 180mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 75mg

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