Spinach Leek Egg Cups

Spinach Leek Egg Cups

MAKES 12
Egg cups are great because they are easy to make, freeze well, and can be eaten on-the-go. In addition, they're completely customizable. Prefer broccoli? Use that instead of spinach. Want more veggies? Sauté up some sliced mushrooms or chopped peppers and add to the mix. The options are limitless!

Ingredients

  • 1 tablespoon unsalted butter (plus more to grease muffin tin)
  • 1 leek (thinly sliced)
  • 1 cup spinach (rough chopped)
  • 8 large eggs
  • 4 ounces cream cheese (softened)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 4 ounces shredded cheddar cheese

Optional Ingredients

  • Hot sauce

Directions

  1. Preheat oven to 325°F.
  2. Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add leek. Sauté until soft. Add spinach, cover pan, and cook until spinach has wilted. Season with salt and pepper, to taste. Use a slotted spoon to transfer mixture to a plate. Set aside.
  3. Brush butter around the 12 cavities of a muffin tin. (See Cook's Tips.) Set aside.
  4. In a blender, combine eggs, cream cheese, salt, and pepper. Blend on high until smooth.
  5. Sprinkle sautéed veggies and a little cheddar cheese into each muffin tin cavity. Distribute egg mixture evenly among the cups of the muffin tin. Add a dash or two of hot sauce to each cavity, if desired.
  6. Bake 25 to 30 minutes, until eggs are just set. Allow to cool in pan 5 minutes before removing.

Cook Tips

Naturally non-stick, silicone, muffin tins are great for this as they will result in evenly cooked breakfast cups that release easily. Non-stick, coated, metal muffin tins will also work, though the egg cups won't release as easily.

For more tender exteriors, bake in a water bath. Place muffin tin in a larger baking pan before filling with egg mixture. Fill pan with hot water until it reaches halfway up sides of muffin tin. Proceed as described in step 5.

Nutrition

  • Calories: 140
  • Fat: 11.0 g
  • Saturated Fat: 5.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 145.0 mg
  • Sodium: 160.0 mg
  • Carbohydrates: 2.0 g
  • Fiber: 0.0 g
  • Added Sugars: 0.0 g
  • Sugar: 1.0 g
  • Protein: 7.0 g