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KIWI magazine

Kiwi_Spinach & Artichoke breakfast bites 1

Busy mornings just got better, thanks to this easy-to-make veggie-filled breakfast.

Active time: 10 minutes

Total time: 30 minutes


  • 6 eggs
  • 3 egg whites
  • 1⁄4 cup water
  • 1⁄4 teaspoon sea salt
  • 1⁄8 teaspoon ground nutmeg
  • 1⁄3 cup green onions, chopped
  • 1 fresh artichoke heart, chopped
  • 2⁄3 cup baby spinach, chopped
  • 1⁄4 cup crumbled feta cheese


  1. Parent: Preheat oven to 350°F.
  2. Child: Prepare a 24-cup mini-muffin pan by spraying nonstick baking spray or brushing with oil.
  3. Parent & Child: Prepare whole eggs by cracking into a medium bowl. For egg whites, crack eggs into a separate small bowl, then use a large spoon to carefully remove the yellows and discard. Pour egg whites into bowl with whole eggs.
  4. Parent & Child: Add water, sea salt, and nutmeg to egg mixture, whisking until combined. Pour egg mixture into each cup, filling about 3⁄4 full.
  5. Child: Add onions, artichokes, spinach, and cheese to a medium bowl, stirring to combine.
  6. Child: Pour mixture evenly among muffin cups. parent: Place muffin pan in oven, baking for 10 to 12 minutes, until tops of bites turn golden brown.
  7. Parent & Child: Cool in pan for 5 to 8 minutes before running a butter knife along the sides of each cup to loosen.
Makes 24 bites

Per serving: calories 26, fat 2 g, protein 2 g, carbohydrates 1 g, dietary fiber 0 g, sugar 0 g
*This recipe is gluten-free, nut-free, soy-free, and vegetarian.

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