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.
Ingredients
- 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
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously.
- In a medium bowl, whisk eggs until smooth. Stir in softened cream cheese until roughly combined; small lumps are okay.
- Add squeezed-dry spinach, chopped artichoke hearts, shredded mozzarella, grated Parmesan, diced roasted red peppers (if using), salt, and pepper to the egg mixture.
- Gently fold all ingredients together until evenly mixed.
- 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.
- Bake for 15–18 minutes, or until the tops are set and the edges are lightly golden brown.
- Let the spinach artichoke egg cups cool in the muffin tin for 5–10 minutes.
- 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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