Spinach and Artichoke Egg Muffins
Ingredients
- 12 large eggs
- 1/2 cup heavy cream (or milk)
- 2 cups spinach (fresh or thawed and drained frozen), coarsely chopped
- 1 (14 ounce can) artichokes, drained and coarsely chopped
- 1 cup mozzarella, shredded
- 1/4 cup parmigiano reggiano (parmesan), grated
- 4 ounce cream cheese, cubed
- 1 clove garlic, grated
- salt and pepper to taste
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