Save It Savory egg cups baked with garlicky spinach and melted cheese, perfect for a quick breakfast or nutritious snack.
I first made these garlic butter spinach egg cups on a busy morning, and they quickly became a favorite for their convenience and delicious flavor. The creamy cheese and sautéed spinach add a special touch that elevates the classic egg muffin.
Ingredients
- Fresh baby spinach: 2 cups, roughly chopped
- Garlic: 2 cloves, minced
- Unsalted butter: 2 tablespoons
- Mozzarella cheese: 1/3 cup, shredded
- Parmesan cheese: 1/4 cup, grated
- Eggs: 6 large
- Whole milk: 1/4 cup
- Salt: 1/4 teaspoon
- Black pepper: 1/4 teaspoon
- Ground nutmeg (optional): 1/8 teaspoon
Instructions
- Prep muffin tin:
- Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin or use silicone liners.
- Sauté garlic and spinach:
- Melt butter in a skillet over medium heat. Add minced garlic and cook for 30 seconds. Stir in chopped spinach until wilted, about 2 minutes. Remove from heat and cool slightly.
- Mix egg base:
- In a bowl, whisk eggs, milk, salt, pepper, and nutmeg. Stir in mozzarella and Parmesan cheeses.
- Assemble cups:
- Divide spinach mixture among muffin cups. Pour egg mixture over spinach, filling each cup about 3/4 full.
- Bake:
- Bake for 16 to 18 minutes, until set and lightly golden.
- Serve:
- Let cool briefly, loosen edges with a knife, and serve warm.
Save It My kids love helping me fill the muffin cups with spinach, and we enjoy these as a fun family breakfast on weekends. They make mornings much smoother and everyone gets a healthy start.
Recipe Variations
Try adding diced tomatoes or bell peppers for a pop of color and extra nutrients, or mix in cooked bacon for a savory boost. You can substitute Gruyère or feta cheese for mozzarella to change up the flavor.
Kitchen Tools Needed
You'll need a muffin tin, mixing bowl, whisk, skillet, knife, and cutting board for this recipe.
Nutrition Information
Each egg cup has approximately 145 calories, 10 g fat, 2 g carbohydrates, and 11 g protein, making them a balanced and satisfying choice.
Save It Serve these egg cups warm for best flavor, or enjoy them cold for busy mornings on the go.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach thoroughly before sautéing with garlic, to avoid excess moisture in the egg cups.
- → How do I keep egg cups from sticking?
Grease the muffin tin well with butter or oil, or use silicone liners to prevent sticking and make removal easier.
- → Is it possible to substitute cheeses?
Absolutely! Try Gruyère, feta, or cheddar for unique flavors, replacing mozzarella or Parmesan according to your preference.
- → Can I prepare these in advance?
Yes, the cups can be refrigerated up to 3 days; reheat gently in the microwave or oven before serving for best texture.
- → Are these suitable for gluten-free diets?
Yes, all ingredients used are naturally gluten-free. Just double-check cheese and butter packaging for possible additives.
- → What other vegetables work well?
Diced tomatoes, bell peppers, or mushrooms make tasty additions. Sauté with the spinach to enhance flavor and texture.