Spinach Artichoke Popovers

No ratings yet
Print
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4 servings
Calories: 268kcal

Equipment

  • muffin tin

Ingredients

  • Nonstick spray
  • 4 slices Sourdough bread crust removed
  • 3 Eggs
  • 1/4 cup Heavy cream
  • 2 tbsp Parmesan cheese grated
  • 1/2 cup Mozzarella cheese shredded
  • 2 tsp Extra-virgin olive oil
  • 2 tbsp Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Baby spinach
  • 1 cup Artichoke hearts drained and chopped
US Customary - Metric

Instructions

  • Preheat oven to 350°F.
  • Grease a muffin tin with non-stick spray. Press one slice of bread into a muffin well (does not have to perfectly). Repeat for each portion you're making.
  • Whisk the eggs, cream, parmesan, salt, and pepper together in a bowl.
  • Place a pinch of mozzarella cheese at the bottom of each bread mold.
  • Heat the oil in a non-stick pan over medium heat. Sauté the onion and garlic for 2-3 minutes, add the spinach and sauté until wilted, then remove from the heat. Season with salt and pepper to taste. Drain as much liquid from the spinach as you can.
  • Mix in the artichokes and equally distriubute the mixture in the bread.
  • Pour the egg mixture over the spinach-artichoke mixture. Top with remaining mozzarella.
  • Place in the oven for 30-35 minutes, until crust is golden brown.
  • Let sit for 3 minutes then gently remove the popovers from the muffin tin and serve.

Nutrition

Calories: 268kcal | Carbohydrates: 22g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 156mg | Sodium: 838mg | Potassium: 286mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3324IU | Vitamin C: 9mg | Calcium: 200mg | Iron: 2mg

Spinach Artichoke Popovers

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 268 kcal

Equipment

  • muffin tin

Ingredients
 
 

  • Nonstick spray
  • 4 slices Sourdough bread crust removed
  • 3 Eggs
  • 1/4 cup Heavy cream
  • 2 tbsp Parmesan cheese grated
  • 1/2 cup Mozzarella cheese shredded
  • 2 tsp Extra-virgin olive oil
  • 2 tbsp Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Baby spinach
  • 1 cup Artichoke hearts drained and chopped

Instructions
 

  • Preheat oven to 350°F.
  • Grease a muffin tin with non-stick spray. Press one slice of bread into a muffin well (does not have to perfectly). Repeat for each portion you're making.
  • Whisk the eggs, cream, parmesan, salt, and pepper together in a bowl.
  • Place a pinch of mozzarella cheese at the bottom of each bread mold.
  • Heat the oil in a non-stick pan over medium heat. Sauté the onion and garlic for 2-3 minutes, add the spinach and sauté until wilted, then remove from the heat. Season with salt and pepper to taste. Drain as much liquid from the spinach as you can.
  • Mix in the artichokes and equally distriubute the mixture in the bread.
  • Pour the egg mixture over the spinach-artichoke mixture. Top with remaining mozzarella.
  • Place in the oven for 30-35 minutes, until crust is golden brown.
  • Let sit for 3 minutes then gently remove the popovers from the muffin tin and serve.

Nutrition

Calories: 268kcalCarbohydrates: 22gProtein: 13gFat: 14gSaturated Fat: 7gCholesterol: 156mgSodium: 838mgPotassium: 286mgFiber: 4gSugar: 3gVitamin A: 3324IUVitamin C: 9mgCalcium: 200mgIron: 2mg
Tried this recipe?Let us know how it was!