Are you searching for a nutritious and delicious breakfast option? Look no further than baked egg cups with spinach! These delightful little cups combine the goodness of fresh spinach with the satisfying texture of baked eggs, making them a perfect way to kick-start your day. Not only are they quick to prepare, but they also offer a great way to sneak in some healthy greens.

Moreover, baked egg muffins filled with vibrant spinach are versatile enough for any meal. Whether you enjoy them for breakfast, brunch, or even a light dinner, these savory treats are sure to please your palate. So grab your muffin tin and let’s explore this simple yet flavorful dish!

Why Make Baked Egg Cups With Spinach?

Baked Egg Cups with Spinach are the perfect solution for busy mornings or healthy meal prep. These delightful cups pack a nutritious punch, showcasing the goodness of spinach along with protein-rich eggs. By integrating vegetables into your breakfast, you’re not only enhancing flavor but also making a healthy choice. The cups are customizable; you can add cheese, herbs, or other vegetables to suit your taste.

Moreover, these baked egg cups are incredibly versatile. They can easily be paired with sides like honey-roasted carrots for a balanced meal or enjoyed on their own as a quick snack. Plus, they store well! Prepare a batch at the beginning of the week, and you’ll have a nutritious breakfast option ready to go. This recipe not only saves time but also offers a delicious way to incorporate more greens into your diet, making it an ideal choice for health-conscious eaters.

Ingredients for Baked Egg Cups With Spinach:

Creating delicious Baked Egg Cups With Spinach is simple and satisfying. First, gather the following ingredients:

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

Begin by preheating your oven and preparing a muffin tin. In a skillet, sauté the diced onion in olive oil until translucent. Then, add the chopped spinach and cook until just wilted. In a bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper. Combine the sautéed vegetables and shredded cheese with the egg mixture. Pour the mixture into the muffin tin, filling each cup about three-quarters full.

Bake these egg cups until set and golden—about 18-22 minutes. This recipe not only packs protein but also pairs well with other dishes like Mediterranean Spinach and Feta Crisps for an ultimate breakfast experience!

How to Prepare:

To create delicious Baked Egg Cups With Spinach, start by preheating your oven to 350°F (175°C). In a skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add 1/4 cup of finely diced onion and sauté until soft, about 3-4 minutes. Stir in 2 cups of roughly chopped fresh spinach, cooking until wilted. Remove from heat and set aside.

In a mixing bowl, whisk together 8 large eggs, 1/4 cup of milk (or unsweetened almond milk), 1/4 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Next, fold in the sautéed onion and spinach mixture along with 1/2 cup of your choice of shredded cheese — cheddar, mozzarella, or feta all work wonderfully.

Grease a muffin tin, pour the egg mixture evenly into each cup, then bake for about 20-25 minutes. For additional ideas, you might enjoy Mediterranean Baked Feta Eggs as a creative variation on this dish. For a complete recipe reference, check out this baked egg cups with spinach guide for more tips. Enjoy your savory breakfast!

Serving Suggestions for Baked Egg Cups With Spinach:

Baked Egg Cups With Spinach are a versatile dish, perfect for breakfast or brunch gatherings. To elevate your serving experience, consider pairing these delightful egg cups with various sides. A fresh fruit salad adds a refreshing touch, complementing the savory flavors beautifully. Alternatively, you could serve them alongside Mediterranean Spinach and Feta Crisps. This pairing not only enhances the spinach theme but also introduces a crunchy texture contrast.

For a heartier meal, include whole grain toast or avocado slices as sides. Sipped with a glass of freshly squeezed orange juice, Baked Egg Cups With Spinach become an invigorating start to the day. You might also explore garnishing with herbs like chives or a touch of cheese for added decadence. These serving suggestions ensure a memorable dining experience that brings out the dish’s vibrant flavors!

Nutritional Benefits of Baked Egg Cups With Spinach:

Baked Egg Cups With Spinach are not just delicious; they are also packed with essential nutrients. The primary ingredient, eggs, are a complete protein source and contain vital vitamins like B12 and D. These nutrients contribute to muscle health and support the immune system. Spinach, another star of this recipe, is rich in iron, calcium, and vitamins A and K, which play a significant role in bone health and vision.

Moreover, incorporating veggies into your meals can enhance overall nutrition. The fiber content in spinach aids digestion and promotes a feeling of fullness, making these baked egg cups a smart choice for breakfast or a snack. For a tasty spin, consider pairing them with Mediterranean flavors by trying out related dishes such as the Mediterranean Baked Feta Eggs for a fusion of nutrients. Overall, Baked Egg Cups With Spinach make for a nourishing meal that supports a balanced diet. Enjoy them regularly for their wholesome benefits!

Storage Tips :

To keep your baked egg cups with spinach fresh, store them in an airtight container in the refrigerator. They can last for up to 3–4 days. For longer storage, consider freezing them; simply wrap each cup individually in plastic wrap and place them in a freezer-safe bag. When ready to eat, reheat in the microwave. For a delightful twist, check out these ham and egg cups!

Frequently Asked Questions (FAQs):

What are Baked Egg Cups With Spinach?

Baked Egg Cups With Spinach are delightful little treats made by whisking together eggs with fresh spinach and baking them in a muffin tin. They create a fluffy, portable breakfast option packed with flavor and nutrition.

Can I customize the ingredients in Baked Egg Cups?

Absolutely! You can add various ingredients, such as cheese, bell peppers, or herbs, to make them more personalized. For a delicious twist, consider incorporating feta cheese from the Mediterranean Spinach and Feta Crisps recipe.

How can I store leftover egg cups?

To keep the remaining Baked Egg Cups fresh, store them in an airtight container in the refrigerator. They generally last for up to three days, and are perfect for reheating on busy mornings.

Are these egg cups suitable for meal prep?

Yes, these egg cups are perfect for meal prep! You can make a larger batch and enjoy them throughout the week. Just reheat in the microwave for a quick and nutritious breakfast.

Can I freeze Baked Egg Cups With Spinach?

Indeed, you can freeze them! Just place the cooled egg cups in a freezer-safe container. They can be stored for up to three months and reheated directly from the freezer.

What pairs well with Baked Egg Cups?

These delectable egg cups go well with a side of fruit or whole-grain toast. For a satisfying meal, consider serving them with a salad, like the Avocado and Grapefruit Salad with Mint Dill for a refreshing contrast.

Baked Egg Cups With Spinach: A Wholesome Way to Start Your Day

Total Time: 50
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Baked Egg Cups With Spinach are a healthy and delicious breakfast option, packed with protein and veggies, 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 your 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 and milk until well combined.
Add the chopped spinach, shredded cheese, diced onion, garlic powder, salt, and black pepper to the egg mixture. Stir until evenly distributed.
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 set and lightly golden on top.
Allow to cool for a few minutes before removing from the tin. Serve warm or refrigerate for later use.