Baked Spinach and Egg Cups are an easy 20-minute start-to-finish meal. Combine eggs, spinach, heavy cream, and a pinch of paprika in a few ramekins and you have a colorful, fresh, and savory breakfast in no time.
This recipe is great for a weekend (and it looks fancy too), but it's also quick enough for a weekday if you have an extra 5 minutes to spare. It's not limited to breakfast, however. It can be a great quick dinner, along with a piece of toast brushed with olive oil, not unlike this Eggs Baked in Tomato Sauce dish which is also great at all times of day, especially with some rustic bread.
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💡 Recipe Inspiration
We have been making this Baked Spinach and Egg Cup recipe more and more in our house. We made this recipe many years ago when we lived in Colorado. We loved it then, but it fell out of rotation. It made a reemergence lately since it is less carbohydrate-centric than waffles, pancakes, or French Toast for a weekend breakfast. It started to make its way back into our weekday breakfasts since we are working from home more and it is relatively quick to throw together.
I find that this recipe helps to fill the gap where I could use some protein and something filling in the morning but I don't want my go-to Homemade Maple Pecan Granola and yogurt.
🌟 Why You'll Love This Recipe
Quick and Easy: This recipe requires only 5 minutes of prep and no special techniques or ingredients.
Protein: With two eggs per serving, it packs some good protein to start the day.
Fresh Ingredients: It includes all fresh and colorful ingredients like green spinach and bright red paprika.
🛒 Ingredients
Below are the ingredients needed to make Baked Spinach and Egg Cups.
- Eggs: Use large eggs, pasture-raised if possible.
- Spinach: Use baby spinach torn into pieces. You could also substitute other fresh vegetables like red bell peppers, squash or zucchini, or even tomatoes.
- Heavy Cream: A small amount in each ramekin adds a touch of creamy savoriness.
- Paprika: Adds color and a slight smoky flavor.
- Salt and Pepper: Season with salt and pepper according to your preference.
See the recipe card for full information on ingredients and quantities.
📝 How to Make Baked Spinach and Egg Breakfast Cups
Below are the step-by-step instructions and photos for how to make these Baked Spinach and Egg Breakfast Cups including instructions for how to double the recipe.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Prep: Preheat the oven to 375°F.
Step 1. Eggs and Spinach: Crack an egg in each of two ramekins. Gently break the yolk. Tear 10 baby spinach leaves into quarters and place them in each of the ramekins. Add the second egg, and break the yolk if desired. Make sure that the spinach leaves are submerged in the egg.
Step 2. Add Heavy Cream and Seasonings: Drizzle a tablespoon of heavy cream over the eggs and spinach in each ramekin. Add a pinch of paprika to each ramekin and season lightly with salt and pepper.
Step 3. Bake the Egg Cups: Bake at 375°F for 18 minutes for eggs that are fully cooked, or 15 minutes for softer eggs, or reduce it even further for runnier eggs.
Doubling the Recipe: If you're making this for more than two people, increase the amounts by the number of ramekins you’d like to use. Each ramekin has 2 eggs, about 10 baby spinach leaves, 1 tablespoon heavy cream, salt, pepper, and paprika.
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If you've tried these Baked Spinach and Egg Cups or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Baked Spinach and Egg Cups
Ingredients
- 4 large eggs
- 1 handful baby spinach leaves (about 20 leaves)
- 1 tablespoon heavy cream
- salt and pepper
- a pinch paprika
Instructions
- Preheat the oven to 375°F.
- In each ramekin, add one egg, gently breaking the yolk. Tear about 10 leaves baby spinach with your hands into quarters and add to each ramekin. Add the other egg, and if desired break the yolk. Make sure the spinach is submerged in the egg so that there is no dry or exposed spinach.
- Drizzle about 1 tablespoon heavy cream over the top of each ramekin. Add a small pinch of paprika to each and a crack of salt and a crack of pepper to each.
- Bake at 375°F for 15-18 minutes depending on how well you want your eggs cooked. For a well-cooked egg bake for 18 minutes, for a softer egg bake for 15 minutes. For an even runnier egg you could bake for even less time, about 12 minutes.
Notes
Nutrition
Adapted from Shirred Eggs with Spinach and Paprika in EatWell by Charity Ferreira.
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