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.
Cook This Again, Mom!
or so slices of Lunch Meat
I used turkey
Shredded Cheddar Cheese
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.