Spinach Breakfast Egg Muffins with Artichokes

Whole30 Spinach and Artichoke Egg Muffins - These easy, 6 ingredient paleo spinach breakfast egg muffins are low carb, gluten free, and under 100 calories! Perfect for busy mornings! | Foodfaithfitness.com | @FoodFaithFit

Spinach Breakfast Egg Muffins with Artichokes

These easy, 6 ingredient paleo spinach breakfast egg muffins are low carb, gluten free, whole30 compliant and under 100 calories! Perfect for busy mornings!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings Muffins

Calories 78kcal

Author FoodFaithFitness

Ingredients

1 Tbsp Olive oil
1/2 Pound Extra lean ground turkey (I used 99% fat free)
1 Tbsp Italian seasoning
Salt and pepper
6 Large Eggs
2 Egg whites
2 Cups Fresh spinach, thinly sliced
1 1/2 Cups Artichoke hearts packed in water, sliced

Instructions

Preheat your oven to 400 degrees and GENEROUSLY spray a muffin pan with cooking spray. Egg muffins stick A LOT and they stick too muffin liners - so don't even bother trying!
Heat the olive oil in a large frying pan over medium high heat. Add in the turkey, Italian seasoning, a pinch of salt and pepper and cook until no longer pink and lightly golden brown, about 5-7 minutes. Make sure to break up the turkey as it cooks.
In a large bowl, whisk together the eggs and egg whites, adding a pinch of salt and pepper. Stir in the spinach and artichoke hearts. Finally, stir in the cooked turkey.
Divide the mixture evenly between the muffin cavities, making sure each muffin gets enough egg to secure all the spinach, artichokes and turkey.
Bake until the muffins rise and the tops are set, about 20-22 minutes. Let cool in the pan for 10 minutes and then transfer to a wire rack to finish cooling completely.
DEVOUR

Nutrition