Baked Egg Cups

Quick and easy food-prepping recipe today everyone! This is one of my weekend prep-day go-tos for a quick and balanced breakfast or lunch during the week when life gets crazy. This recipe can also be very easily modified if you prefer different ingredients. Enjoy and happy breakfasting!

You’ll Need:
(Recipe is for 8 Egg Cups)

4 Eggs
8 pieces of Ham or Salami
1/4 cup water
splash of milk (can be omitted for a dairy-free option)
1-1 1/2 cups fresh spinach (can also use frozen, but I recommend fresh so you don’t have watery eggs)
1/2 tsp each onion powder, garlic powder,
1/4 tsp paprika
pinch each of salt, black pepper and cayenne pepper, according to your taste preference

Tasty add-ins/substitutions: Sausage, bacon, cheese, minced pre-cooked potatoes, grilled onions, peppers

What To Do:
Preheat oven to 400 degrees F. Spray a muffin tin with cooking spray and line with pieces of ham or salami.

Finely chop spinach and fill muffin cups 1/4-1/2 full of spinach, but don’t pack it down — you want to leave space for the eggs to intermingle with the spinach. (If you are adding cheese, add this in now with the spinach. I love them with cheese in them but I was making dairy-free for hubby, so we skipped it this time.)

Whisk eggs, water, milk and spices together — the milk adds richness and the water helps create steam pockets as the eggs cook, making them nice and fluffy! Fill the muffin cups to the top of your meat slices with the egg mixture.

Bake at 400 degrees for 18-20 minutes until the centers are set and the top edges of your meat slices are crispy — if you have added cheese, just be sure to keep an eye out that it doesn’t start to burn. Eat immediately, or let cool to room temperature and keep in an airtight container in the fridge. Enjoy!

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