Garlic Butter Spinach Egg Cups (Printable)
Spinach, garlic, and cheese baked into flavorful egg cups. Quick, nutritious, vegetarian, and perfect for breakfast.
# Ingredient List:
→ 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 (optional)
# Steps:
01 - Preheat oven to 375°F. Grease a standard 6-cup muffin tin or insert silicone muffin liners.
02 - Melt unsalted butter in a skillet over medium heat. Add minced garlic and cook for 30 seconds until aromatic. Incorporate chopped spinach and sauté until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
03 - Crack eggs into a mixing bowl and whisk with whole milk, salt, black pepper, and nutmeg if desired. Blend in shredded mozzarella and grated Parmesan cheeses.
04 - Distribute sautéed spinach evenly into each muffin cup. Pour egg mixture over spinach, filling each cup approximately three-quarters full.
05 - Transfer to oven and bake for 16 to 18 minutes, until egg cups are completely set and lightly golden on top.
06 - Allow to cool for 2 to 3 minutes, then release each cup by running a knife around the edges. Serve warm.
# Expert Advice:
01 -
- Ready in just under 30 minutes which means satisfying breakfasts even on weekdays
- Easy meal prep grab-and-go breakfasts for three days
- Customizable for any flavor mood or fridge content
- Full of protein and greens with almost no carbs
02 -
- High protein with minimal carbs keeps you full longer
- Only pantry basics and fresh spinach needed
03 -
- Do not overfill the muffin cups or the eggs will puff up too much and spill
- Whisk the eggs and milk thoroughly for a smooth custard and fluffier texture
- A sprinkle of extra Parmesan on top right before baking makes for irresistible golden tops