Budget-Friendly Spinach Egg Cups
Servings: 6 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!