Description
Baked Egg Cups With Spinach are a delicious and nutritious way to enjoy breakfast or brunch. Packed with protein and veggies, these egg cups are easy to prepare and perfect for meal prep.
Ingredients
Scale
8 large eggs
1/4 cup milk or unsweetened almond milk
2 cups fresh spinach
roughly chopped
1/2 cup shredded cheese (cheddar
mozzarella
or feta work great)
1/4 cup finely diced onion
1 tbsp olive oil or butter
1/4 tsp garlic powder
1/2 tsp salt
plus more to taste
1/4 tsp black pepper
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil or butter.
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper.
- Stir in the spinach, cheese, onion, and mix until well combined.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the egg cups are puffed and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before removing from the tin. Serve warm or store in the refrigerator for meal prep.
Notes
These egg cups can be customized with your favorite vegetables and cheese. Great for making ahead of time for quick breakfasts!
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 2 egg cups
- Calories: 170 kcal
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 250 mg
Keywords: Baked Egg Cups With Spinach, spinach egg cups, breakfast recipe, meal prep, healthy breakfast