Spinach & Artichoke Egg Bites

Spinach & Artichoke Egg Bites

Written by Published on in Appetizers, Breakfast, Recipes
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I’ve made a few variations of these, but the spinach and artichoke ones are my favorite. They have such a nice lemony bite with all the flavorings of spinach dip in one perfect breakfast bite!

This recipe is definitely husband approved…I watched mine eat 4 of them…then two hours later ask if we had anymore. Chalking that up to a nice win!

There are so many variations you can do with this recipe. By changing the vegetables up or adding meat and different cheeses you could have quite a delicious spread of egg bites.

My favorite add-ins are:
-Gruyere & Ham
-Bacon, Cheddar, & Chives
-Caramelized onions, mushrooms, & swiss (Personal favorite)

Comment below on your favorite egg dishes! I’d love to know what you guys love to cook. ❤

Spinach & Artichoke Egg Bites
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Spinach & Artichoke Egg Bites

Recipe by KhristianCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

12

Egg Bites
Prep time

15

minutes
Cooking time

20

minutes

These are the perfect make ahead breakfast item or great for a brunch gathering. They have such a nice lemony pop and loaded full of veggies, cheese, & eggs. How good does that sound?

Ingredients

  • 1 Tablespoon of Olive Oil

  • 1/2 of a Yellow Onion

  • 2 Garlic Cloves

  • 1 Cup of Artichoke Hearts

  • 1 Cup of Frozen Chopped Spinach

  • 2 Ounces of Cream Cheese

  • 1 1/2 Cups of Shredded Mozzarella

  • 4 Eggs

  • 4 Tablespoons of Half & Half (Milk will work, too)

  • 1/2 Teaspoon of Ground Nutmeg

  • 1 Tablespoon of Lemon Juice

  • 24 Wonton Wrappers

  • Salt & Pepper to Taste

Directions

  • Start by sautéing the onions & garlic in a pan with olive oil – once they are translucent add in the chopped artichokes, lemon juice, spinach, cream cheese, & salt/pepper. Sauté until everything is thawed and combined well. Set aside mixture to cool. (10 minutes)
  • Preheat oven to 375℉.
  • Grab a muffin tin – Spray generously with cooking spray. Line each muffin cup with 1 wonton wrapper. Once complete evenly distribute 1/2 cup of mozzarella between each muffin cup.
  • Now grab 12 more wonton wrappers & place over the cheese. (This will help the wrappers stick to each other/make a sturdier crust. Bonus it also makes for a nice little cheesy surprise on the bottom.) Set aside once complete.
  • In a mixing bowl, whisk together the eggs, half & half, nutmeg, & salt/pepper. Then add in the mozzarella & cooled spinach dip mixture. Combine.
  • Now add 1-2 tablespoons of egg mixture to each muffin cup & bake for 20-25 minutes or until a toothpick comes out clean.
  • Let cool for 10-15 minutes then EAT!

Notes

  • *You typically find the wonton wrappers in the cheese section of stores*
 

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