Baked Egg Cups with Spinach and Cheese are a delightful treat that will make your mornings feel like a culinary celebration rather than a dreaded chore. Imagine the aroma of freshly baked eggs mingling with sautéed spinach, all encased in a golden, cheesy layer that beckons you to take a bite. light and refreshing salad The creamy texture combined with the slight crispiness from the cheese creates a symphony of flavors that dance on your palate. sweet and savory salad savory chicken option It’s not just breakfast; it’s an experience! For more inspiration, check out this air fryer chicken recipes recipe.
Growing up, my kitchen was a whirlwind of activity every Sunday morning, with my family huddled around the table sharing laughter, stories, and way too many pancakes. Baked Egg Cups with Spinach and Cheese were always the star of the show, bringing smiles and satisfied grumbles. perfect side dish for brunch These little wonders are perfect for brunch gatherings or even as a quick weekday breakfast. Trust me; once you try these, you’ll be counting down the days until your next batch.
Why You'll Love This Recipe
- These Baked Egg Cups with Spinach and Cheese are incredibly easy to prepare and make breakfast a breeze
- Their delicious blend of flavors will leave you wanting more every time
- Visually appealing and fun to eat, they’re ideal for brunch or meal prep
- Plus, they’re versatile enough to customize based on your favorite ingredients!
I remember one time when I made these for a weekend brunch; my friends practically fought over the last cup!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Eggs: Fresh eggs are essential; use large ones for optimal results.
- Fresh Spinach: Look for vibrant green leaves; they add flavor and nutrients.
- Shredded Cheese: I prefer sharp cheddar for its bold flavor that complements eggs beautifully.
- Milk: Adds creaminess; whole milk works best for richness but skim can also work.
- Salt and Pepper: Essential seasonings to enhance flavors; adjust according to taste preferences.
- Optional Add-ins: Consider diced bell peppers or onions for extra flavor; customize as desired.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Set your oven to 350°F (175°C) while you gather your ingredients. This ensures it’s hot enough to bake your egg cups perfectly.
Sauté the Spinach: In a skillet over medium heat, add a splash of olive oil and toss in fresh spinach until wilted—about 3-4 minutes will do.
Prepare Your Muffin Tin: Grease a muffin pan with nonstick cooking spray or butter to prevent sticking later on. This is crucial for easy removal.
Mix Eggs and Milk: In a mixing bowl, whisk together eggs and milk until frothy. Add salt and pepper to taste; this is where your flavor starts!
Add Spinach and Cheese: Fold in the sautéed spinach along with shredded cheese into the egg mixture gently. Feel free to sneak in any additional veggies if you want!
Pour Mixture into Muffin Pan: Evenly distribute the egg mixture into each muffin cup, filling them about ¾ full. Leave some room for expansion as they bake.
Bake Until Set: Place in the oven for 20-25 minutes or until the tops are golden brown. You’ll know they’re done when they puff up slightly!
These Baked Egg Cups with Spinach and Cheese can become your go-to breakfast option quicker than it takes to say “yummy.” Don’t forget to let them cool slightly before serving—nobody wants burnt fingers while attempting to devour deliciousness! Enjoy them warm or store them in the fridge for later—if you can resist eating them all at once! For more inspiration, check out this healthy air fryer recipes recipe.
You Must Know
- Baked Egg Cups with Spinach and Cheese are not just delicious; they are a fantastic way to sneak in some greens for breakfast
- The delightful aroma fills your kitchen, making the waiting almost unbearable
- These cups are easy to customize based on what you have available
Perfecting the Cooking Process
Start by preheating your oven to 375°F. Meanwhile, sauté the spinach until wilted, then mix it with eggs and cheese before pouring into muffin tins. This sequence ensures the egg cups are fluffy and flavorful.
Add Your Touch
Feel free to swap spinach for kale or add diced tomatoes for extra flavor. You can also experiment with different cheeses like feta or cheddar to personalize each cup to your liking.
Storing & Reheating
Store leftover egg cups in an airtight container in the fridge for up to four days. To reheat, pop them in the microwave or oven until warm, ensuring they remain fluffy.
Chef's Helpful Tips
- Use fresh spinach for better flavor and nutrients; frozen could make your cups watery
- Be sure to grease your muffin tin well to prevent sticking
- Finally, let them cool slightly before removing them from the tin for easier handling
I remember the first time I made these Baked Egg Cups with Spinach and Cheese. My friends devoured them so quickly that I barely had time for a second one!
FAQ
Can I use other vegetables in Baked Egg Cups with Spinach and Cheese?
Yes, feel free to substitute any vegetables you enjoy for spinach.
How long do Baked Egg Cups with Spinach and Cheese last?
They can be stored in the refrigerator for up to four days without losing quality.
Can I freeze Baked Egg Cups with Spinach and Cheese?
Absolutely! Just make sure they are fully cooled before freezing in an airtight container.
Baked Egg Cups with Spinach and Cheese
- Total Time: 35 minutes
- Yield: Makes 6 servings 1x
Description
Baked Egg Cups with Spinach and Cheese are a delicious and easy breakfast option that transforms your mornings into a flavorful experience. These individual cups feature fluffy eggs mixed with fresh spinach and gooey cheese, baked to perfection for a satisfying start to your day. Perfect for brunch gatherings or quick weekday meals, these egg cups can be customized with your favorite ingredients, making them a versatile addition to any menu.
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1 cup shredded sharp cheddar cheese
- 1/4 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: diced bell peppers or onions
Instructions
- Preheat your oven to 350°F (175°C).
- Sauté the spinach in olive oil over medium heat until wilted, about 3-4 minutes.
- Grease a muffin tin with nonstick spray.
- In a bowl, whisk together eggs and milk until frothy; season with salt and pepper.
- Fold in sautéed spinach and cheese. Add any optional ingredients if desired.
- Pour the mixture into the muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes or until golden brown and puffed up.
- Allow to cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup (90g)
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 210mg