My son recently started cross-fit, and he is trying to eat a bit healthier. Today, I made these Spinach Egg Cups for us to keep in the fridge for a quick snack. He really liked them, and I loved them!
Eating breakfast isn't something that I am usually in the mood for first thing in the morning, besides my coffee, of course. However, these little egg bites are perfect for warming up and helping me get my day started. Another great recipe to make ahead are these Ham, Cheese, and Egg Bagels.
My son gets a little bit of everything he has been asking for: protein, veggies, and the most important thing, convenience.
Spinach Egg Cups are so simple to make I have no doubt he can make a batch of these himself without any problems at all.
To start, spray a 12 cup muffin tin with non-stick spray. Add some chopped spinach, lunch meat (if desired), chopped onion, tomato, and cheese.
Next, beat up some eggs and spice them up a little bit.
This time I used large eggs. We often buy jumbo eggs, so those, of course, will fill the muffin cups a little bit more. Just adjust the cooking time.
Bake them for about 15 minutes, and they are ready to go! Eat immediately, or store in the fridge to enjoy later.
Delicious, simple, and healthy. Just what he asked for.
**Update**
If you haven't tried one yet, I highly recommend one of these silicone muffin pans. The egg cups come out so easily, and clean-up is a breeze! The old-style muffin pan I originally used was a bit of a pain to clean. These silicone pans are wonderful!
Spinach Egg Cups
3 ounces Spinach, chopped
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2 or so slices of Lunch Meat ( I used turkey)
1 -2 tablespoons Red Onion, finely chopped
1 medium Tomato, diced
Shredded Cheddar Cheese
6 Eggs
1 teaspoon salt
½ teaspoon Pepper
½ teaspoon dill
First of all, pre-heat the oven to 350 degrees.
Spray a muffin pan with nonstick spray.
Chop the spinach and put a small amount in the bottom of the muffin cups. Next, add lunch meat, onion, tomato, and cheese.
Mix the eggs with the salt, pepper, and dill in a small bowl. Pour the egg over the ingredients already in the muffin cups.
Bake the Spinach Egg Cups for about 15 - 20 minutes.
Use a table knife to loosen the egg from the muffin pan. Serve immediately or cool and place in the refrigerator to enjoy later. I would probably use them up within the next few days.
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Spinach Egg Cups
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Printable Recipe
Spinach Egg Cups
Ingredients
- 3 ounces Spinach chopped
- 2 Turkey Lunch Meat
- 1 -2 tablespoons Red Onion finely chopped
- 1 Tomato diced
- Shredded Cheddar Cheese
- 6 Eggs
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Dill
Instructions
- First of all pre-heat the oven to 350 degrees.
- Spray a muffin pan with non stick spray.
- Chop the spinach and put a small amount in the bottom of the muffin cups. Next, add the lunch meat, onion, tomato and cheese.
- In a small bowl mix together the eggs with the the salt, pepper and dill. Pour the egg over the ingredients already in the muffin cups.
- Bake the Spinach Egg Cups for about 15 - 20 minutes.
- Use a table knife to loosen the egg from the muffin pan. Serve immediately or cool and place in the refrigerator to enjoy later. I would probably use them up within the next few days.
Amanda
Does this recipe make 6 egg cups or 12?
Keri Hix
It makes 12 egg cups. 2 egg cups per serving.