There’s nothing quite like the aroma of baked egg cups with spinach and cheese wafting through your kitchen. Just imagine that golden hue glistening as they emerge from the oven—poached, fluffy eggs nestled in a bed of vibrant spinach and creamy cheese, inviting you to take a bite. Air Fryer Cheeseburger Wraps Big Mac Cheeseburger Bombs These little delights serve as a perfect breakfast or brunch option, packing flavor with every mouthful. Pumpkin Cheesecake Cookies. For more inspiration, check out this Potato Egg Scramble recipe recipe.
Now, let me take you back to the first time I made these baked egg cups. I was hosting a Sunday brunch for friends, attempting to impress them with my culinary prowess. As they entered, their eyes widened at the sight of these colorful creations. Not only did they taste divine, but I also discovered that they were incredibly easy to whip up—perfect for any occasion!
Why You'll Love This Recipe
- These baked egg cups with spinach and cheese are simple, delicious, and visually appealing
- Enjoy them for breakfast, brunch or even as a light dinner
- The flavor combination is delightful and can easily be customized based on your preferences
- A nutritious option that will please everyone at the table!
I still remember my friend Sarah’s face lighting up when she took her first bite of these egg cups; it was a moment I won’t forget!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Large Eggs: Fresh large eggs are essential for fluffy baked cups; they provide the perfect base.
- Fresh Spinach: Opt for vibrant green leaves; they add color and nutrition while wilting beautifully during baking.
- Shredded Cheese: Choose your favorite cheese—cheddar or mozzarella adds creaminess and enhances flavor.
- Milk: A splash of milk keeps the egg mixture light and airy, creating an irresistible texture.
- Salt and Pepper: Seasoning is key! Adjust according to your taste preferences for that perfect balance.
- Optional Add-Ins: Feel free to toss in diced bell peppers, onions, or cooked bacon for extra flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures your egg cups bake evenly and develop that lovely golden color.
Prepare Your Muffin Tin: Grease a muffin tin with nonstick spray or butter. Garlic Butter Asparagus Orzo This step is crucial to prevent those delightful cups from sticking.
Whisk Together Ingredients: In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined. The mixture should look frothy and inviting—this means you’re on the right track!
Add Spinach and Cheese: Fold in the chopped spinach and shredded cheese gently into the egg mixture. The colors should dance together like they’re ready for a party!
Pour Mixture into Muffin Cups: Carefully pour the mixture into each muffin cup until they’re about three-quarters full. Don’t worry if some spinach peeks out; it’s all part of their charm!
Bake Until Set: Place the muffin tin in your preheated oven and bake for 18-20 minutes. Watch as they puff up beautifully! They should be set in the middle but still slightly soft.
Once they’re done baking, let them cool briefly before serving. These baked egg cups with spinach and cheese make every meal feel special—they’re versatile enough to enjoy any time of day! For more inspiration, check out this Spinach Cheese Swirls recipe recipe.
Now go ahead; whip up this delightful recipe that’s sure to impress family and friends alike! Enjoy every scrumptious bite!
You Must Know
- Baked Egg Cups with Spinach and Cheese are not only delicious but also ridiculously easy to make
- They’re perfect for breakfast or brunch, and you can customize them based on what’s in your fridge
- The cheesy aroma will have everyone gathering around the table!
Perfecting the Cooking Process
Start by preheating the oven to 350°F (175°C). While the oven heats, sauté spinach with garlic until wilted. Whisk eggs, mix in cheese, then pour into greased muffin cups, adding spinach last.
Add Your Touch
Feel free to swap spinach for kale or add diced bell peppers for a colorful twist. Experiment with different cheeses like feta or cheddar to suit your taste buds.
Storing & Reheating
Store baked egg cups in an airtight container in the fridge for up to four days. Reheat in the microwave for about 30 seconds or until warm to enjoy them fresh again.
Chef's Helpful Tips
- For perfect Baked Egg Cups with Spinach and Cheese, remember to grease your muffin tin well
- Fresh ingredients elevate flavor, so use good-quality cheese
- Don’t overfill; leave space for rising!
Sometimes I make these egg cups for friends’ brunches, and they always ask for the recipe—it’s a crowd-pleaser that never fails!
FAQ
Can I make Baked Egg Cups with Spinach and Cheese ahead of time?
Yes, these egg cups can be prepped a day ahead and baked just before serving.
What can I substitute for spinach in this recipe?
You can use kale, arugula, or any leafy green you prefer!
How long do Baked Egg Cups keep in the refrigerator?
They stay fresh in an airtight container for up to four days.
Baked Egg Cups with Spinach and Cheese
- Total Time: 30 minutes
- Yield: Serves 6
Description
Baked Egg Cups with Spinach and Cheese are a delightful breakfast option that combines fluffy eggs, vibrant spinach, and creamy cheese in a perfectly portioned cup. These savory bites are not only visually appealing but also incredibly easy to prepare, making them ideal for any occasion—from brunch with friends to a quick weekday breakfast. Customize the recipe with your favorite ingredients to create a dish that suits your taste. Enjoy the delicious aroma filling your kitchen as you bake these nutritious treats!
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp pepper
- Optional: diced bell peppers or cooked bacon for added flavor
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper until frothy.
- Gently fold in chopped spinach and shredded cheese until well combined.
- Pour the mixture into the greased muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes or until set in the middle. Let cool briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 210mg