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Home » Recipes » My Favorite Sweet and Savory Dishes

Baked Spinach and Egg Cups

By Lauren | Updated: Nov 13, 2024 | Published: Jun 2, 2021 | Leave a Comment

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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.

Two white ramekins with Baked Spinach and Egg Breafkast Cups with bright yellow yolks, green spinach and a pinch of red paprika.

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.

Jump to:
  • 💡 Recipe Inspiration
  • 🌟 Why You'll Love This Recipe
  • 🛒 Ingredients
  • 📝 How to Make Baked Spinach and Egg Breakfast Cups
  • If You're Looking For More Breakfast Recipes, You May Love These
  • Baked Spinach and Egg Cups

💡 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.

The ingredients needed to make Spinach and Egg Breakfast 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.

Two ramekins with eggs and torn fresh spinach in white ramekins and the ramekins topped with heavy cream and spinach.

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.

The fully baked Spinach and Egg Breakfast Cups in white ramekins on a white marble background.

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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    Jumbo Banana Muffins
  • Bowl filled with brightly colored raspberry smoothie and topped with sliced bananas, sliced strawberries, blueberries, raspberries, granola, and honey.
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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!

Two white ramekins with Baked Spinach and Egg Breafkast Cups with bright yellow yolks, green spinach and a pinch of red paprika.

Baked Spinach and Egg Cups

Two eggs, spinach and a little bit of heavy cream and paprika in a ramekin and baked until the eggs are set.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Author Lauren Skardal
Course Breakfast
Cuisine American
Servings 2
Calories 151 kcal

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

Doubling the Recipe: If you want to make four Baked Spinach and Egg Cups rather than two, double the recipe or for more 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. 
Buttering the Ramekins: If you want to make it a little easier to scoop out the eggs while eating you can butter the ramekins prior to adding the ingredients.

Nutrition

Calories: 151kcal | Carbohydrates: 1g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 336mg | Sodium: 127mg | Potassium: 131mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 632IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 2mg
Have you tried this recipe? Leave a comment below and share a photo on instagram and tag @elleandpear or #elleandpear. I'd absolutely love to hear from you and see what you're making!

Adapted from Shirred Eggs with Spinach and Paprika in EatWell by Charity Ferreira.

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Lauren sitting at table in Tuscany with a glass of wine, charcuterie and rolling green hills and winery in the background.

I'm Lauren, I've worked in Finance, earned an MBA, and lived and traveled throughout Europe and the US. I love to cook and bake, and bring our family together around the table. Recipes shared here are real family recipes with real fresh ingredients inspired by our travels.

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