Nothing beats the smell of baked egg cups with spinach and cheese wafting through your kitchen, tickling your senses and making your stomach growl in delight. Imagine golden, fluffy eggs cradled by vibrant green spinach and creamy cheese, all baked to perfection. perfect side dish for brunch Just thinking about it makes me giggle at how something so simple can bring so much joy. For more inspiration, check out this Potato Egg Scramble recipe.
Now, let’s take a stroll down memory lane. I remember the first time I attempted these delightful baked egg cups. It was a Sunday morning, and my family was still snoozing away. I decided to surprise them with breakfast in bed – because what says “I love you” more than eggs? Spoiler alert: they loved it, and I ended up with a permanent request for these delicious treats every weekend!
Why You'll Love This Recipe
- These baked egg cups are incredibly easy to prepare, perfect for busy mornings or brunch gatherings
- The cheesy goodness combined with fresh spinach creates a flavor explosion in every bite
- Their vibrant colors make them visually appealing and a great addition to any table
- Plus, they’re versatile enough for customization; swap in your favorite veggies or cheeses!
It was a hit at brunch last month when my friends couldn’t stop raving about how delicious these turned out.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Eggs: Fresh, large eggs are best for fluffiness; consider using organic if you want that extra touch of richness.
- Fresh Spinach: Opt for bright green leaves; they add a pop of color and nutrients that’ll make your mom proud.
- Shredded Cheese: Choose your favorite; cheddar adds sharpness while mozzarella offers gooeyness—both are winners!
- Salt and Pepper: Don’t skimp! A pinch enhances the flavors beautifully; consider adding other spices for an extra kick.
- Cooking Spray or Oil: To prevent sticking; nobody likes an egg cup that refuses to come out of the muffin tin.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat oven to 375°F (190°C). Grease a muffin tin generously with cooking spray to ensure those little beauties pop right out after baking.
Prep the Spinach: Rinse the fresh spinach under cold water. Pat dry with paper towels until no excess moisture remains; we don’t want soggy cups!
Whisk Those Eggs: In a mixing bowl, crack the eggs and whisk them vigorously until frothy. Add salt and pepper—and maybe even some garlic powder if you’re feeling adventurous.
Add Spinach and Cheese: Fold in the chopped spinach along with your chosen cheese gently; you’re creating magic here! Aim for an even distribution of greens and cheesy goodness.
Fill the Muffin Tin: Carefully pour the mixture into each muffin cup, filling them about three-quarters full. Leave some room for those eggs to rise like they just won the lottery!
Bake to Perfection: Pop them into your preheated oven and bake for 18-20 minutes. You’ll know they’re done when they puff up slightly and turn a lovely golden brown on top.
Your kitchen will smell divine as you wait! Once baked, let them cool for a few minutes before carefully removing each cup from the tin with a fork or spatula.
And there you have it—deliciously fluffy baked egg cups with spinach and cheese that look like you spent hours slaving away in the kitchen when really it took just about half an hour (unless you got distracted by dancing around while waiting). For more inspiration, check out this Spinach Cheese Swirls recipe.
Enjoy these delightful bites warm or at room temperature! They pair well with toast or fruit salad – or just devour them straight off the plate like I do on lazy mornings! light and refreshing chicken salad. grilled honey lime chicken crunchy apple and feta salad.
You Must Know
- Baked Egg Cups with Spinach and Cheese are not only delicious but also an easy breakfast option
- These cups are protein-packed, making them perfect for busy mornings or meal prep
- The vibrant colors of spinach and cheese will make your breakfast table pop with excitement
Perfecting the Cooking Process
Start by preheating your oven to 375°F (190°C). Whisk eggs with seasonings, then pour into muffin tins filled with spinach and cheese for even cooking.
Add Your Touch
Feel free to swap in different veggies like bell peppers or add cooked bacon for extra flavor. You can also try various cheeses to suit your taste.
Storing & Reheating
Store leftover egg cups in an airtight container in the fridge. Reheat in the microwave for about 30 seconds to one minute until warm.
Chef's Helpful Tips
- For the best results, use fresh spinach for a vibrant color and better flavor
- Make sure not to overfill the muffin tins; they expand while baking
- Allow them to cool slightly before removing for easier handling
It’s funny how a simple recipe like Baked Egg Cups can spark memories of family brunches filled with laughter and a bit of chaos. My kids always loved picking out their favorite ingredients, turning breakfast into a fun adventure.
FAQ
Can I use other vegetables in Baked Egg Cups with Spinach and Cheese?
Absolutely! Bell peppers, tomatoes, or mushrooms work great too.
How long do Baked Egg Cups last in the refrigerator?
They last up to four days when stored properly in an airtight container.
Can I freeze Baked Egg Cups with Spinach and Cheese?
Yes, these egg cups freeze well; just thaw and reheat when ready to eat.
Baked Egg Cups with Spinach and Cheese
- Total Time: 30 minutes
- Yield: Makes 6 servings 1x
Description
Baked Egg Cups with Spinach and Cheese are the perfect solution for busy mornings or delightful brunch gatherings. These fluffy, golden cups feature fresh spinach and melted cheese, delivering a burst of flavor in every bite. Quick to prepare and customizable, they make breakfast enjoyable without the fuss. Whether served warm or at room temperature, these egg cups will surely elevate your breakfast experience!
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray.
- Rinse the spinach thoroughly and pat dry to remove excess moisture.
- In a bowl, whisk together the eggs, salt, and pepper until frothy.
- Gently fold in the chopped spinach and shredded cheese until evenly mixed.
- Pour the mixture into each muffin cup, filling them about three-quarters full.
- Bake for 18-20 minutes until puffy and golden brown on top. Allow to cool slightly before removing from the tin.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 210mg