Garlic Butter Spinach Egg Cups (Printable Version)

Savory baked egg cups with spinach and cheese for a quick, wholesome bite.

# What You'll Need:

→ Vegetables

01 - 2 cups fresh baby spinach, roughly chopped
02 - 2 cloves garlic, minced

→ Dairy

03 - 2 tablespoons unsalted butter
04 - 1/3 cup shredded mozzarella cheese
05 - 1/4 cup grated Parmesan cheese
06 - 6 large eggs
07 - 1/4 cup whole milk

→ Seasonings

08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/8 teaspoon ground nutmeg

# Directions:

01 - Preheat oven to 375°F and lightly grease a standard 6-cup muffin tin or line with silicone liners.
02 - Melt butter in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until aromatic.
03 - Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
04 - In a large mixing bowl, whisk eggs, whole milk, salt, black pepper, and ground nutmeg until well blended. Incorporate the mozzarella and Parmesan cheeses.
05 - Evenly distribute sautéed spinach among muffin cups. Pour the egg and cheese mixture over spinach, filling each cup to approximately three-quarters full.
06 - Bake in the preheated oven for 16 to 18 minutes, until egg cups are set and lightly golden.
07 - Cool for 2 to 3 minutes. Run a thin knife around the edges to release egg cups. Serve warm.

# Additional Tips::

01 -
  • Quick and easy to prepare in less than 30 minutes
  • Healthy, vegetarian, and gluten-free option for breakfast or snack
02 -
  • These egg cups can be made ahead and kept refrigerated for up to 3 days
  • Double-check cheese and butter labels for potential allergens
03 -
  • Let the spinach cool slightly before adding to the eggs to avoid soggy cups
  • Use silicone liners for easy release and less clean up

Return