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
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6 large eggs
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½ cup cooked spinach, squeezed dry
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½ cup canned artichoke hearts, chopped and drained
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¼ cup cream cheese, softened
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¼ cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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¼ cup roasted red peppers, diced (optional)
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Salt and pepper, to taste
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Cooking spray or oil, for greasing muffin tin
Tips:
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Squeeze all moisture from spinach and artichokes to prevent soggy egg cups.
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Room-temperature cream cheese blends more easily.
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Use a well-greased tin, not paper liners, for easy removal.
Instructions
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Preheat Oven: 375°F (190°C). Grease a 12-cup muffin tin.
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Whisk Eggs & Cream Cheese: Beat eggs until smooth. Stir in cream cheese until roughly combined.
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Fold in Mix-Ins: Add spinach, artichokes, mozzarella, Parmesan, roasted red peppers (if using), salt, and pepper. Gently fold until evenly mixed.
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Fill Muffin Cups: Divide mixture evenly, filling each about ¾ full. Tap tin to release air bubbles.
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Bake: 15–18 minutes, until tops are set and edges lightly golden.
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Cool: Let cool 5–10 minutes in tin, then loosen edges with a knife and gently remove.
Notes
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Bacon & Cheddar: Swap mozzarella for cheddar; add ¼ cup cooked bacon.
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Sun-Dried Tomato & Feta: Use feta and sun-dried tomatoes instead of roasted peppers and Parmesan.
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Dairy-Free: Use plant-based cream cheese and mozzarella, and sprinkle nutritional yeast for “cheese.”
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Spicy Kick: Add red pepper flakes or hot sauce.
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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