Description
Baked Egg Cups with Spinach and Cheese are a delightful and nutritious way to elevate your breakfast or brunch experience. These fluffy, individual portions combine fresh spinach, gooey cheese, and farm-fresh eggs for a satisfying bite that will have everyone asking for seconds. Perfect for meal prep or impressing guests, these customizable cups are not only delicious but also simple to make, ensuring a stress-free morning.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh baby spinach, chopped
- 1 cup shredded cheddar cheese
- 1/4 cup milk (dairy or non-dairy)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooking spray or olive oil for greasing the muffin tin
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin with cooking spray or olive oil.
- In a bowl, whisk together the eggs and milk until smooth.
- Gently fold in the chopped spinach and shredded cheese.
- Season with salt and pepper to taste.
- Pour the mixture into the muffin tin cups, filling each about three-quarters full.
- Bake for 20-25 minutes or until puffed and golden brown.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 210mg