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
Instructions:
Mix everything, pour into greased muffin pans and bake in a preheated 375F/190C oven until the eggs are cooked, set and lightly golden brown, about 15-20 minutes.
(Note: The bake time will be closer to 15 minutes for regular muffin pans and closer to 20 minutes for large muffin pans.)
https://www.closetcooking.com/spinach-and-artichoke-egg-muffins/