Artichoke and Sundried Tomato Egg Muffins

This recipe could very well qualify as one of the tastiest, easiest and unbelievably outa this world breakfasts eva!!  Not gonna lie, we knocked this one out of the park.  It’s soooo good you guys.  You really have to make these egg muffins.  We were lucky enough to team up with Whole Foods again to create a recipe using their cage free eggs and we couldn’t be happier with our results.

We have so much fun creating our recipes and spend hours thinking of ways to mix things up and to combine flavors that compliment each other.  You really cannot go wrong with artichokes, sun dried tomatoes, spinach and feta.  Yum.

You literally just whip up the eggs, do a quick saute of the sun dried tomatoes, garlic, and artichokes, combine the feta and spinach and mix everything together in a bowl.  Pour the mixture into your greased muffin tin and pop it in the oven.  They bake up into these beautifully puffed up and bursting with flavor muffins.

Once you make these, you will see that there is simply no excuse to skip the healthy and flavorful breakfast.  We are all about making things simple in life and that’s exactly what these muffins are.  So whip up a batch of these as soon as you can and you will be so happy that you did!  You can store them in an airtight container in the fridge for the week.  Each morning, just pop one in the microwave and get out the door!  Easy peasy!

Oh, and look at how pretty they are.  They are perfect for entertaining!  You can make them ahead of time and just heat them up before serving.  Your guests will be blown away!

Artichoke and Sundried Tomato Egg Muffins

 

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Prep time

10 mins

Cook time

18 mins

Total time

28 mins

 

Author: Good Thyme Kitchen

Serves: 7-8

Ingredients

• 6 large eggs
• ¼ C sundried tomatoes - chopped
• ½ C artichokes - chopped
• 1 C packed spinach - chopped
• ½ C crumbled feta cheese
• 1 clove garlic - minced
• salt and pepper to taste

Instructions

1. Preheat oven to 350°. Grease muffin tin with nonstick spray or olive oil.
2. Heat olive oil in medium skillet over medium-high heat. Saute spinach for about 1 minute, add the sun dried tomatoes, artichokes and garlic and saute for about 1-2 more minutes. Set aside to cool
3. In a medium bowl, whisk eggs. Add the feta cheese, salt and pepper and spinach mixture. Stir to combine.
4. Pour mixture into muffin cups. Use a spoon to get an even amount in each cup. Bake for 15-18 minutes until eggs are cooked through. Store in airtight container for up to 1 week. Microwave for 30 seconds to reheat.

Good Thyme Tip: You can use muffin tin liners for easy clean up!

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