Description

Start your day right with these Baked Egg Cups filled with fluffy eggs, fresh spinach, and melty cheese. Perfect for busy mornings or leisurely brunches, these mini delights are not only easy to make but also customizable to suit your taste. Enjoy them hot out of the oven or save for a quick grab-and-go breakfast throughout the week.

Ingredients

Scale

6 large eggs
1 cup fresh spinach, chopped
1 cup shredded cheddar cheese
1/4 cup milk (whole or any kind)
1/2 tsp salt
1/4 tsp black pepper
Optional: Diced bell peppers, onions, or cooked bacon

Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin.
In a large bowl, whisk together eggs and milk until smooth.
Fold in chopped spinach and shredded cheese.
Season with salt and pepper; stir gently to combine.
Pour the mixture into each muffin cup until filled three-quarters full.
Bake for 18-20 minutes or until set and lightly golden.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 egg cup (80g)
Calories: 150
Sugar: 1g
Sodium: 250mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 11g
Cholesterol: 210mg

Keywords: Customize these egg cups by swapping spinach for kale or adding diced tomatoes. Experiment with different cheeses like feta or mozzarella for varied flavors. For meal prep, store leftovers in an airtight container in the fridge for up to four days or freeze individually wrapped portions.