Spinach-Egg Cups Recipe
Photo: Lynn Andriani
Serves 12
12 eggs
2 cups chopped baby spinach
1/3 cup milk
1 tsp. salt
1/4 tsp. pepper
1 cup shredded cheddar
2 scallions, sliced thinly
Directions
Preheat oven to 350°. Grease a 12-cup muffin tin.
In a large bowl, beat eggs. Stir in remaining ingredients until well combined. Ladle the egg mixture into the muffin tin, filling each one about two-thirds full. Bake for about 15 minutes, until eggs are set.
If desired, when cool, wrap each egg cup individually in plastic wrap, place in a zip-top bag and freeze. Defrost individually in the microwave for 1 to 2 minutes.
Ingredients
Directions
Preheat oven to 350°. Grease a 12-cup muffin tin.
In a large bowl, beat eggs. Stir in remaining ingredients until well combined. Ladle the egg mixture into the muffin tin, filling each one about two-thirds full. Bake for about 15 minutes, until eggs are set.
If desired, when cool, wrap each egg cup individually in plastic wrap, place in a zip-top bag and freeze. Defrost individually in the microwave for 1 to 2 minutes.
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