The Pioneer Woman Tasty Kitchen
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Spinach Breakfast Egg Muffins with Artichokes

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Level: Easy

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Description

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

Ingredients

  • 1 Tablespoon Olive Oil
  • ½ pounds Extra-lean Ground Turkey (I Used 99% Fat Free)
  • 1 Tablespoon Italian Seasoning
  • Salt And Pepper
  • 6  Large Eggs
  • 2  Egg Whites
  • 2 cups Fresh Spinach, Thinly Sliced
  • 1-½ cup Artichoke Hearts Packed In Water, Sliced

Preparation

Preheat oven to 400ºF 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 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 eggs and egg whites, adding a pinch of salt and pepper. Stir in 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.

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