This recipe for humble spinach egg cups makes an amazingly quick breakfast that you can transform into a breakfast sandwich, wrap and more.
One of my favorite things to do? Cut these up and put them on a bagel and it becomes the best meal prep breakfast I’ve had in a while! Add a slice of cheddar cheese on top and it’s even better.
As always, you can take them to the next level with any other ingredients you have in the fridge, such as cheese, spices and other veggies.
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Spinach egg cup recipe ingredients
All you need to make this recipe is eggs, spinach, cooking spray (or muffin liners) and a muffin tin. We’re using frozen spinach; it’s super fast and because it’s chopped, it’s basically already prepped once you defrost it.
By the way, if you don’t have a muffin tin, you can make a basic spinach egg frittata instead, by using a baking dish, small sheet pan or even oven-friendly meal prep containers!
Need to double this recipe, either for now or later? Super easy! Use a dozen eggs and the entire bag of spinach.
How to customize these spinach egg cups
Other veggies will work in this recipe and so will different cheeses.
Other veggies that would work in this recipe:
- Broccoli
- Cauliflower
- Tomatoes
- Potatoes or sweet potatoes (pre-cooked or frozen work better than fresh)
- Greens
- Peas
- Carrots
- Green beans
- Asparagus
- Zucchini
- Squash of any kind
- Bell pepper, chopped finely
- Onions: yellow, white, red, chopped finely
- Scallions
- Mushrooms, chopped
- Sundried tomatoes
I honestly can’t think of a vegetable that wouldn’t work here. Spinach goes with a lot of things. If you have leftover chopped potatoes, it starts to feel like a mini-omelet or frittata.
Cheeses that work well with spinach egg cups
The most immediate choice with spinach and egg feels like feta. But you can also use goat cheese, which will impart a similar tangy-salty vibe. Spinach and eggs also like mozzarella, cheddar, a spicy Jac cheese or cheddar, havarti, and even a few dollops of cream cheese (try a flavored one like chives or veggie).
Feel free to also get a little creative with aromatics and flavors. This recipe is very basic in terms of flavor and I encourage you to add your favorite spices (you really can’t go wrong here in terms of flavor profile). Whatever you’re in the mood for — do it! Garlic powder, paprika, onion powder, Italian seasoning, turmeric, lots of black pepper? Any of those will work.
What to substitute for these in spinach egg cups
You can use regular spinach if you want; you’ll just need to chop it down and cook it down. It will still cook quickly. Remember, spinach contains a LOT of water so you’ll need about a pound to cook down for this dish. You can also use baby spinach if you have it. It’s a little easier to prep as you might not even need to really chop it much, if at all.
If you have fresh greens that aren’t spinach you can use those instead, such as Swiss chard, kale, mustard greens, arugula, collards, or even beet greens (waste not, want not—it’ll just make your egg cups taste a little earthy. Nothing wrong with that!)
How to store and reheat spinach egg cups
This meal can last in the fridge for up to 4 days and it’s good in the freezer for up to 3 months! Just make sure you wrap it well and keep it in a freezer-safe container or zip-close bag.
It reheats well in the microwave and on the stove or in the oven. If you’re feeling fancy, add some ketchup, sriracha or hot sauce on top before eating. And don’t forget the salt and pepper, because eggs are a blank slate when it comes to flavor and need more salt and pepper than you might initially think!
More Fun Breakfast Ideas with Eggs:
- Freezer-Friendly Veggie Breakfast Burritos
- Easy Shakshuka With Feta (One Pan Meal!)
- Easy Baked Frittata: The Last Chance For All Your Unused Vegetables (Template Recipe)
- Brunchwrap Supreme
- Easy Quiche Lorraine Recipe
Happy prepping!
Budget-Friendly Spinach Egg Cups
Ingredients
- Cooking spray
- 6 oz frozen spinach (half a bag of frozen spinach)
- 6 eggs large
- 1/4 cup milk of your choice optional
- Salt and pepper to taste
- 1/2 cup shredded cheese optional
- English muffins optional
Instructions
- Preheat the oven to 375 F.
- Prepare 6 wells of a muffin tin with A LOT of cooking spray. Be generous! Eggs tend to stick. Muffin liners are a good alternative to avoid egg sticking to your pan.
- Cook the spinach: Add the spinach to a warm medium-sized skillet over medium flame heat. No need to add oil. Add salt and pepper. Cook the spinach, stirring occasionally until it has defrosted and the water has cooked out. It will take about 10 minutes over medium-low heat. The pan should look pretty dry. We don't want soggy eggs! Remove from the heat. If it looks at all soggy, grab a clean kitchen towel or paper towel and gently squeeze out the extra moisture.
- Whisk the eggs together in a medium bowl and add the milk (if using) along with salt and pepper to taste (be generous). If using, add cheese. Add the spinach to the bowl and stir together to integrate.
- Pour the mixture into the muffin tins—the cups will be almost completely full. They will expand a lot in the oven, but shrink back down when you take them out, so it's ok.
- Place the muffin tin on a sheet pan and bake the egg cups for 20-25 minutes, until they're firm to the touch (but still a little squishy) and slightly golden-brown on top. Let them cool completely before storing in the fridge. Enjoy them with English muffins, toast, bagels, wraps or on their own!
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