Baked Spinach and Egg Cups

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

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5 from 4 votes

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.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings:

Calories: 151kcal

Author: Lauren Skardal

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