Baked Eggs Cups with Artichokes and Spinach

by Dr. Kellyann
Table of Contents

    These baked eggs cups with artichoke and spinach are really easy to make and you can freeze them for an easy breakfast on the run!

    Prep time: 5 min | Cook time: 20 min | Yield: 4-6 servings (12 egg cups)

    Ingredients
    • Avocado or coconut oil pan spray
    • 2 scallions, including the green tops, thinly sliced 
    • 1 packed cup baby spinach, chopped
    • One (1) 8-ounce jar water-packed artichoke hearts, drained and coarsely chopped, about 1 cup
    • 9 eggs
    • ½ teaspoon Celtic or pink Himalayan salt
    • ⅛ teaspoon black pepper
    • ¼ teaspoon dried thyme or tarragon 

    Instructions

    Preheat oven to 350 degrees F.

    Spray a 12-cup muffin tin with avocado or coconut oil.

    Divide scallions, spinach, and artichokes equally among the muffin cups. (The spinach may pop up over the top of the cup until you add the eggs.) 

    Crack eggs into a medium bowl, add salt, pepper, and thyme/tarragon and whisk together. Fill muffin cups ¾ full with egg mixture and bake for about 20 minutes.

    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.