• 1 tablespoon olive oil
  • 1 14.5 ounces can artichoke hearts, drained and chopped 3 cloves garlic, minced
  • 5 cups loosely packed baby spinach
  • 8 eggs
  • 4 slices bacon, crispy/crumbled
  • 1/3 cup cottage cheese
  • 1/3 cup almond milk
  • 1/4 teaspoon black pepper
  • 1/3 cup grated Parmesan cheese (optional)


  1. Preheat oven to 350 degrees.
  2. Grease a 12-count muffin tin with olive oil.
  3. Heat olive oil over medium-high heat and add the chopped artichoke hearts. Cook, stirring frequently, until hearts begin to brown, about 3-4 minutes. Then, add the garlic and cook 1 more minute. Turn off heat and add spinach, stirring constantly, until the spinach is wilted. Allow to cool.
  4. In a large bowl, beat the eggs until smooth. Add the cooled spinach mixture, crumbled bacon, cottage cheese, milk, and black pepper and mix together.
  5. Ladle the egg mixture into greased muffin cups 3/4 full. Top each muffin cup with grated Parmesan cheese. Bake for 25 minutes, until golden brown on top.