Spinach & Artichoke Egg Cups – Creamy, Cheesy, and Perfect for Brunch

A Brunch-Worthy Spin on a Classic Dip

Is there anything better than the smell of something delicious baking in the oven on a lazy weekend morning? I’m talking about that magical, mouthwatering aroma that drifts through the house and has everyone trickling into the kitchen, still in their pajamas, asking, “What’s that smell?” with hopeful eyes. For me, that’s the true heart of a perfect brunch. It’s not about fussy, complicated dishes that keep you chained to the stove. It’s about creating something warm, satisfying, and downright delightful that lets you actually enjoy the company.

And that’s exactly why I’m so head-over-apron for these Spinach & Artichoke Egg Cups. We’re taking everything you adore about that iconic, creamy, crowd-pleasing dip—the savory spinach, the tender artichokes, the glorious cheesiness—and baking it into perfectly portioned, protein-packed egg bites. They’re elegant enough for your holiday table, simple enough for a busy Wednesday morning, and so darn tasty they’ll have everyone reaching for seconds. They’re little puffs of cozy, savory joy, and I can’t wait for you to make them.

The Party That Started It All

This recipe has a fun little origin story, as the best ones often do. A few years back, I was hosting a “Friendsgiving” brunch, and I was determined to create a menu that felt special but wouldn’t have me prepping for days. I had a vision of all my favorite people gathered around my slightly-too-small dining table, laughing and clinking mimosas glasses. I wanted a show-stopper, but I also wanted to be part of the conversation, not stuck behind a sizzling skillet.

That’s when I spotted a container of my famous spinach and artichoke dip in the fridge. A lightbulb went off. What if I could turn that dip into a main course? I whisked some eggs, folded in a big scoop of the dip, added some extra cheese for good measure, and poured the mixture into a muffin tin, crossing my fingers. When I pulled those golden, puffed-up egg cups out of the oven, I knew I had stumbled onto something magical. They were a massive hit—the first platter disappeared in minutes. Now, they’re a non-negotiable part of all my brunch gatherings, a little edible memory of that happy, chaotic, and delicious day.

Gathering Your Ingredients

One of the best things about this recipe is its simplicity. You probably have most of these ingredients in your kitchen right now! Let’s break them down. This isn’t just a list; it’s your flavor roadmap.

• 6 large eggs: The superstar and the base that holds everything together. They create that lovely, tender, quiche-like texture. For a slightly richer, fluffier bite, I sometimes use 5 whole eggs and 2 extra egg whites.
• ½ cup cooked spinach: You can use fresh spinach that you’ve wilted down in a pan, but my weeknight hero is frozen chopped spinach, thawed. The most important step here is to squeeze it bone-dry using a clean kitchen towel or paper towels. Any extra water will make your egg cups soggy, and we are not about that life!
• ½ cup canned artichoke hearts, chopped: I use the ones packed in water, not oil, for a cleaner flavor. Give them a quick rinse and a rough chop. They add a wonderful, mild tang and meaty texture.
• ¼ cup cream cheese, softened: This is the secret weapon! It’s what gives these egg cups that signature, decadent spinach-artichoke dip creaminess. Make sure it’s at room temperature so it incorporates smoothly into the eggs.
• ¼ cup shredded mozzarella cheese: Hello, beautiful, melty, stretchy goodness! This is our primary cheese pull factor. I like to shred my own from a block, as pre-shredded cheese often has anti-caking agents that can make it less melty.
• ¼ cup grated Parmesan cheese: This brings the salty, nutty, umami punch that takes the flavor to the next level. Freshly grated is always best for maximum flavor.
• ¼ cup roasted red peppers, diced (optional): I almost always add these! They’re not just for a pop of festive color; they add a subtle sweetness that balances the savory elements perfectly.
• Salt and pepper, to taste: Don’t be shy! Eggs need seasoning. I start with about ½ teaspoon of kosher salt and a few good cracks of black pepper.
• Cooking spray or oil: For greasing your muffin tin. This is crucial for easy, non-stick removal. I’m a big fan of avocado oil spray for its high smoke point.

Let’s Get Cooking! Your Step-by-Step Guide

Ready to make some magic? This process is so straightforward and satisfying. Put on some music, pour yourself a coffee, and let’s do this.

1. Preheat and Prep. First things first, get that oven preheating to 375°F (190°C). This ensures a consistent temperature for even cooking. While it’s warming up, generously grease all 12 cups of your standard muffin tin. I mean, get in there with that cooking spray or a pastry brush and oil! This is your number one tip for ensuring your beautiful egg cups pop out effortlessly later. Trust me on this.
2. Whisk and Combine. In a medium-sized mixing bowl, crack in your 6 large eggs and give them a vigorous whisk until they’re smooth and pale yellow. Now, for the fun part: adding the room-temperature cream cheese. It might feel a little weird, but just go for it! Use a fork or a small whisk to break up the cream cheese and mix it into the eggs. It won’t be perfectly smooth, and that’s totally fine—a few tiny lumps are okay! They’ll melt beautifully in the oven.
3. The Big Mix-In. Now, dump in all your glorious mix-ins: the thoroughly squeezed-dry spinach, chopped artichoke hearts, shredded mozzarella, grated Parmesan, and those vibrant diced roasted red peppers if you’re using them. Season everything with your salt and pepper. Grab a spatula and gently fold it all together until every ingredient is happily coated in the egg and cream cheese mixture.
4. Portion with Care. Using a spoon, a cookie scoop, or even a liquid measuring cup for less mess, divide the mixture evenly among your 12 prepared muffin cups. I like to fill them about ¾ of the way full. This gives them just enough room to puff up gracefully without spilling over. A little chef’s hack: tap the muffin tin gently on the counter a few times to release any air bubbles and settle the mixture.
5. Bake to Perfection. Slide that tin into your preheated oven and let the magic happen! Bake for 15-18 minutes. You’re looking for the tops to be set, no longer jiggly, and for the edges to be just starting to turn a lovely golden brown. Don’t overbake them, or they can get a bit rubbery. Ovens can vary, so start checking at the 15-minute mark.
6. The Cool Down. This might be the hardest part—you have to be patient! Once out of the oven, let the egg cups cool in the muffin tin for at least 5-10 minutes. They will deflate a little, and that’s normal. This resting period allows them to set fully and makes them infinitely easier to remove. Run a small knife or an offset spatula around the edges to loosen them, then gently lift them out.

How to Serve These Little Beauties

Presentation is part of the fun! For a casual family brunch, I pile them high on a rustic wooden board or a pretty ceramic platter. For a more elegant touch, you can plate them individually on small beds of fresh arugula with a sprinkle of extra Parmesan and a drizzle of hot honey or balsamic glaze. They are fantastic warm or at room temperature, making them the ultimate make-ahead dish. Serve them alongside a fresh fruit salad, crispy roasted potatoes, or, if you’re feeling fancy, with a side of my quick blender hollandaise for dipping!

Get Creative! Recipe Variations

This recipe is a fantastic canvas for your own culinary creativity. Here are a few of my favorite twists:

• Bacon & Cheddar Swap: Swap the mozzarella for sharp cheddar and fold in ¼ cup of cooked, crumbled bacon for a classic flavor combo.
• Sun-Dried Tomato & Feta: Replace the roasted red peppers and Parmesan with chopped sun-dried tomatoes and crumbled feta cheese for a Mediterranean vibe.
• Dairy-Free Delight: Use your favorite dairy-free cream cheese and mozzarella shreds. For the Parmesan, a sprinkle of nutritional yeast adds a wonderfully cheesy flavor.
• Spicy Kick: Add a pinch of red pepper flakes or a few dashes of your favorite hot sauce to the egg mixture before baking.
• Make it a Crust: For a more quiche-like experience, press a tablespoon of shredded potato (squeezed dry) into the bottom of each greased muffin cup to form a quick potato crust before adding the egg mixture.

Olivia’s Chef’s Notes

This recipe has truly evolved in my kitchen. The first time I made them, I was so worried about them sticking that I used paper liners. Big mistake! They stuck to the liners like glue. I learned the hard way that a well-greased tin is the only way to go. I’ve also played with the cheeses over the years—a little Gruyère is sublime, and a dollop of ricotta swirled in adds incredible moisture. The biggest lesson? Don’t stress! These egg cups are incredibly forgiving. Even if they aren’t picture-perfect, I promise they will taste amazing. Some of my best kitchen creations have come from happy accidents, and this one is no exception.

Your Questions, Answered!

Over the years, I’ve gotten a lot of wonderful questions about this recipe. Here are the answers to the most common ones!

• Can I make these Spinach & Artichoke Egg Cups ahead of time? Absolutely! They are a meal-prep dream. Let them cool completely after baking, then store them in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months. To reheat, I pop them in the microwave for 30-60 seconds, or warm them in a 350°F oven or toaster oven for about 10 minutes until heated through.
• Why are my egg cups soggy? The number one culprit is almost always water from the spinach or artichokes. Be ruthless when squeezing that spinach! Getting it as dry as humanly possible is the key to a firm, not soggy, texture. Also, make sure your artichoke hearts are well-drained and patted dry with a paper towel.
• Can I use fresh spinach instead of frozen? Of course! Just wilt about 4-5 cups of fresh spinach in a pan over medium heat until it collapses. Then, transfer it to a clean kitchen towel and squeeze, squeeze, squeeze until all the liquid is gone. You’ll be amazed at how much it reduces.
• My cream cheese is still a little lumpy in the mixture. Is that okay? Don’t worry one bit! Those little lumps of cream cheese are actually a happy surprise. They bake into pockets of extra-creamy, rich goodness that I personally love. It’s a feature, not a bug!

Spinach & Artichoke Egg Cups : Creamy, Cheesy, and Perfect for Brunch

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• Author: OliviaBennett

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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

Tips:

• Squeeze all moisture from spinach and artichokes to prevent soggy egg cups.

• Room-temperature cream cheese blends more easily.

• Use a well-greased tin, not paper liners, for easy removal.

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Instructions

• Preheat Oven: 375°F (190°C). Grease a 12-cup muffin tin.

• Whisk Eggs & Cream Cheese: Beat eggs until smooth. Stir in cream cheese until roughly combined.

• Fold in Mix-Ins: Add spinach, artichokes, mozzarella, Parmesan, roasted red peppers (if using), salt, and pepper. Gently fold until evenly mixed.

• Fill Muffin Cups: Divide mixture evenly, filling each about ¾ full. Tap tin to release air bubbles.

• Bake: 15–18 minutes, until tops are set and edges lightly golden.

• Cool: Let cool 5–10 minutes in tin, then loosen edges with a knife and gently remove.

Notes

• Bacon & Cheddar: Swap mozzarella for cheddar; add ¼ cup cooked bacon.

• Sun-Dried Tomato & Feta: Use feta and sun-dried tomatoes instead of roasted peppers and Parmesan.

• Dairy-Free: Use plant-based cream cheese and mozzarella, and sprinkle nutritional yeast for “cheese.”

• Spicy Kick: Add red pepper flakes or hot sauce.

• Potato Crust: Press shredded potato into muffin cup before adding egg mixture for a quiche-like base.

Nutrition

• Calories: 90 cal Per Serving
• Fat: 6g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 7g

Nutritional Information (Approximate, per egg cup)

• Calories: 90
• Protein: 7g
• Carbohydrates: 2g
• Fat: 6g
• Fiber: 1g
• Sodium: 180mg

Happy cooking, friends! I hope these Spinach & Artichoke Egg Cups bring as much joy and deliciousness to your table as they have to mine. Don’t forget to tag me on social media if you make them—I love seeing your creations!

Final Thoughts: Your New Brunch Secret Weapon

And just like that, you’re armed with the recipe for the most stress-free, crowd-pleasing brunch item I know. These Spinach & Artichoke Egg Cups are more than just a convenient make-ahead meal; they’re a little promise to yourself that good food doesn’t have to be complicated. They’re a testament to the magic that happens when you take a beloved flavor and give it a clever, new form.

I hope these little cups become your trusted partner for sleepy weekend mornings, your graceful solution for hosting, and your go-to for a protein-packed start to any day. Most of all, I hope they free you up to do what really matters: pour another cup of coffee, clink a glass with a friend, or steal a few extra quiet moments for yourself.

They’re proof that the most memorable meals aren’t about perfection—they’re about the joy and connection we foster around the table. And that’s a feeling worth baking for.

Now, go preheat that oven and get ready for the compliments to roll in. I can’t wait to hear about your own brunch triumphs!