When it comes to breakfast, few things can compete with the delightful experience of sinking your teeth into a warm, cheesy Baked Egg Cup with Spinach and Cheese. Imagine the rich aroma wafting through your kitchen as the eggs bake to perfection, mingling beautifully with fresh spinach and gooey cheese. Garlic Butter Asparagus Orzo Your taste buds are already dancing in anticipation of that first bite, bursting with flavors that feel like a cozy hug on a chilly morning.
These little culinary wonders have a special place in my heart. I remember hosting a brunch for friends, and these Baked Egg Cups became the star of the show. Everyone went back for seconds, and I basked in the glow of their compliments, secretly reveling in how easy they were to whip up. Perfect for busy mornings or leisurely weekend gatherings, they offer an amazing flavor experience that’s hard to resist.
Why You'll Love This Recipe
- These Baked Egg Cups are not only quick and easy to prepare but also packed with delicious flavor
- Their vibrant colors make them visually appealing on any brunch table
- You can customize them based on your preferences or whatever ingredients you have available
- Plus, they’re great for meal prep and can be enjoyed anytime!
I once made these for a potluck, and my friends declared me the “Egg Queen” after just one bite!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Eggs: Use large eggs for the best results; they provide a fluffy texture when baked.
- Fresh Spinach: Choose vibrant greens; baby spinach works well for its tender leaves.
- Shredded Cheese: Opt for mozzarella or cheddar; both melt beautifully and add richness.
- Salt and Pepper: Essential seasonings to enhance flavors; adjust according to your taste preference.
- Nonstick Cooking Spray: A must-have to ensure your egg cups release easily from the muffin tin.
The full ingredients list, including measurements, is provided in the recipe card directly below. Cheeseburger Casserole.
Let’s Make it together
Preheat your oven to 375°F (190°C) while you gather all your ingredients. Grease a muffin tin with nonstick cooking spray so nothing sticks later.
Prepare the Spinach: In a medium skillet over medium heat, sauté the fresh spinach until wilted, about 2-3 minutes. The bright green color should be vibrant and appetizing.
Whisk the Eggs: In a large bowl, crack open six eggs and whisk them until combined. Add salt and pepper to taste—trust me; it makes all the difference!
Add Cheese**: Stir in your shredded cheese of choice until evenly mixed throughout the egg mixture. The cheese will melt into gooey goodness during baking.
Combine Everything**: Fold in the sautéed spinach gently so as not to break apart the tender leaves too much—this keeps every bite flavorful.
Pour into Muffin Tin**: Carefully pour the egg mixture into each muffin cup until about three-quarters full. This allows room for expanding while baking.
Bake**: Place your muffin tin in the preheated oven and bake for 18-20 minutes, or until golden brown on top. Your kitchen will smell heavenly during this time!
Once baked to perfection, remove from the oven and let cool slightly before using a fork to gently lift each egg cup out of its mold. Serve warm and watch everyone rave about your new favorite breakfast treat!
You Must Know
- Baked egg cups with spinach and cheese are a delightful breakfast option
- They’re easy to make, customizable, and perfect for meal prep
- Enjoy the aroma of baked eggs filling your kitchen as you create these delicious little cups that pack a flavorful punch!
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Whisk the eggs while sautéing spinach in a pan. Combine everything in muffin tins for even cooking.
Add Your Touch
Feel free to swap spinach with kale or add diced tomatoes for a flavor boost. Beet Salad with Feta Experiment with different cheeses like feta or gouda for variety.
Storing & Reheating
Store baked egg cups in an airtight container in the fridge for up to four days. Reheat them in the microwave for about 30 seconds before serving.
Chef's Helpful Tips
- To achieve fluffy egg cups, whisk eggs thoroughly before baking
- Use non-stick spray generously on muffin tins for easy removal
- Fresh herbs can elevate flavors significantly, so don’t skip them!
Sharing my first attempt at baked egg cups brings back hilarious memories of spilled spinach everywhere. My family still teases me about it, but now they can’t get enough of these tasty treats!
FAQ
Can I use other vegetables in baked egg cups with spinach and cheese?
Mulberry Muffins with Coconut. For more inspiration, check out this zucchini recipes recipe.
Absolutely! Bell peppers, onions, or zucchini work wonderfully as alternatives.
How long do baked egg cups last in the fridge?
They remain fresh for up to four days when stored properly.
Can I freeze baked egg cups with spinach and cheese?
For more inspiration, check out this healthy air fryer recipes recipe.
Yes, freeze them individually wrapped for convenient breakfasts later on!
Baked Egg Cups with Spinach and Cheese
- Total Time: 30 minutes
- Yield: Makes 6 servings 1x
Description
Start your morning right with these delightful Baked Egg Cups filled with fresh spinach and gooey cheese. Easy to prepare and perfect for busy days or brunch gatherings, these fluffy, savory bites deliver a burst of flavor that will satisfy any breakfast craving. Customize them with your favorite ingredients for a personal touch!
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
- Nonstick cooking spray
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin with nonstick cooking spray.
- In a skillet over medium heat, sauté chopped spinach until wilted (about 2-3 minutes).
- In a large bowl, whisk together the eggs, salt, and pepper until combined.
- Stir in the shredded cheese until evenly mixed.
- Gently fold in the sautéed spinach.
- Pour the egg mixture into each muffin cup until three-quarters full.
- Bake for 18-20 minutes or until golden brown on top.
- Let cool slightly before gently lifting out of the muffin tin. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup (75g)
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 250mg