Spinach Egg Cups

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My son recently started cross-fit and he is trying to eat a little bit healthier. Today, I made these Spinach Egg Cups 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 to warm up and help me get my day started.

For my son, he 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 off 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

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

1/2 teaspoon Pepper

1/2 teaspoon Dill

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 lunch meat, onion, tomato, and cheese.

In a small bowl mix together the eggs with 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.

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Spinach Egg Cups

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5 from 1 vote

Spinach Egg Cups

My son recently started cross-fit and he is trying to eat a little bit healthier. These Spinach Egg Cups are perfect to keep in the fridge for a quick snack.

Author: Cook This Again, Mom!

Ingredients

• 3 ounces Spinach chopped
• 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
• 1/2 teaspoon Pepper
• 1/2 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.

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