Description
Baked Egg Cups with Spinach and Cheese are the perfect savory bite for breakfast or brunch. These delightful mini frittatas combine fluffy eggs, vibrant spinach, and gooey cheese, creating a comforting dish that’s both nutritious and easy to prepare. Ideal for busy mornings or leisurely weekends, these egg cups can be customized with your favorite ingredients and are guaranteed to impress family and friends alike.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil or cooking spray (for greasing)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a muffin tin with olive oil or cooking spray.
- In a mixing bowl, whisk together the eggs, salt, and pepper until frothy.
- Gently fold in the chopped spinach and shredded cheese.
- Spoon the mixture into each muffin cup until three-quarters full.
- Bake for 18-20 minutes until set and lightly golden. Allow to cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup (70g)
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: <1g
- Protein: 9g
- Cholesterol: 210mg
Keywords: Feel free to add diced bell peppers, cooked bacon, or swap spinach for kale. Store leftovers in an airtight container in the fridge for up to four days or freeze for longer storage.