Healthy Spinach Bacon Egg Muffins with Artichoke
These healthy spinach bacon egg muffins with artichoke are the perfect breakfast bites to get both vegetables and a healthy dose of protein in at the same time! These mini frittatas are great for meal prep when you need a quick breakfast!
Ingredients
- 9 egg whites
- 4 whole eggs
- 1.5 cups frozen chopped spinach , (measured pre-thaw) – defrost then squeeze excess liquid out
- 2 tbsp green onion, diced
- 1/4 cup milk, (I used unsweetened almond milk)
- 1/2 cup artichoke hearts, chopped
- 4 sliced bacon, cooked and diced
- 1/3 cup shredded parmesan
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 350 degrees F. Oil a 12 muffin pan and line with cupcake liners - or use silicone muffin liners.
- In a large bowl add the egg whites and whole eggs and whisk eggs. Give it a quick stir to breakup the egg yolks.
- Add the chopped spinach, green onion, artichoke hearts, ¾ of the diced bacon, milk, shredded cheese, sea salt and pepper. Stir to fully combine.
- Pour egg mixture evening between the muffin tin. Sprinkle the remaining crispy bacon pieces on top.
- Bake in the preheated oven for 20-22 minutes. The eggs will be set and puffed up when you remove the egg muffins from the oven.
- Cool slightly, then enjoy your omelet muffins!
Notes
I love silicone muffin tins for egg muffins! So much less sticking and they come out clean!
Nutrition
Calories: 44kcal, Carbohydrates: 1g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 239mg, Potassium: 68mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 98IU, Vitamin C: 0.2mg, Calcium: 17mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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