We have been making this Spinach and Egg Breakfast Cups recipe more and more in our house. We first tried it about 10 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 a less carbohydrate-centric breakfast than say waffles or pancakes for a weekend breakfast. Then it started to make its way into our weekday breakfasts since we are working from home and it is relatively quick to throw together.
Sometimes yogurt and granola or cereal doesn’t quite cut it. I find that this recipe helps to fill the gap where I could use some protein and something filling in the morning but I’ve had my fill of yogurt and granola lately and I don’t want to delve into something carby like toast or even cereal. Often, we make one each for ourselves and let the kids have yogurt and homemade granola or cereal which they tend to not get tired of.
If you’re looking to make four Spinach and Egg Breakfast Cups, double the recipe, or increase the amounts by the number of ramekins you’d like to use. Each ramekin has 2 eggs, about 10 baby spinach leaves, ½ tbsp heavy cream, salt, pepper, and paprika. Time allowing, we also make a berry smoothie to go along with it.
Spinach and Egg Breakfast Cups
- 4 large eggs
- 1 handful baby spinach leaves (about 20 leaves)
- 1 tbsp heavy cream
- salt and pepper
- a pinch paprika
- 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 ½ tbsp heavy cream over the top of each ramekin. Add a crack of salt and a crack of pepper to each. Add a small pinch of paprika 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.
Adapted from Shirred Eggs with Spinach and Paprika in EatWell by Charity Ferreira.