Save to Pinterest I started making these on Sunday mornings when I realized I was tired of scrubbing quiche pans. One weekend I just cracked eggs into a muffin tin, tossed in whatever was in the crisper, and never looked back. They come out of the oven puffed and golden, smelling like a proper brunch without any of the fuss. Now I bake a batch every week and grab two on my way out the door.
The first time I brought these to a potluck, someone asked if I used a special pan. I laughed because it was just my regular muffin tin, the one with the slightly bent edge from when I dropped it last year. These little egg cups dont need anything fancy. They just need heat, eggs, and whatever makes you happy.
Ingredients
- Fresh spinach: I use the bagged kind and chop it roughly so it wilts fast in the pan without releasing too much water.
- Onion and red bell pepper: Dicing them small helps them cook through quickly and spread evenly in every cup.
- Eggs: The backbone of the whole thing, they puff up beautifully and hold everything together without any flour.
- Milk: Just a splash makes the eggs tender instead of rubbery, and any kind works as long as its unsweetened.
- Shredded cheese: I go for sharp cheddar most of the time because it has enough flavor that you dont need much.
- Parmesan: A little bit adds a salty, nutty edge that makes these taste more grown up.
- Salt, pepper, and nutmeg: Nutmeg is optional but it does something magical with eggs and spinach.
- Fresh herbs: Chives or parsley brighten everything up, I just snip them with kitchen shears right into the bowl.
Instructions
- Prep your tin:
- Preheat the oven to 350 degrees and grease every cup of your muffin tin, even the edges. I learned the hard way that skipping this step means youre chiseling out baked egg with a spoon.
- Cook the vegetables:
- Warm a skillet over medium heat and add the onion and bell pepper, stirring until they soften and smell sweet. Toss in the spinach and watch it collapse into almost nothing, then pull the pan off the heat so it cools while you mix the eggs.
- Whisk the egg base:
- Crack the eggs into a big bowl, pour in the milk, and whisk hard until everything is one color. Season with salt, pepper, and a pinch of nutmeg if youre using it.
- Add cheese and herbs:
- Stir in the shredded cheese, Parmesan, and chopped herbs until theyre suspended in the eggs. The mixture will look thick and chunky, thats exactly right.
- Combine with vegetables:
- Scrape the cooled spinach mixture into the bowl and fold it through so every scoop has green in it.
- Fill the cups:
- Spoon or pour the mixture into each muffin cup until theyre about three quarters full, they will puff up as they bake. Try to distribute the vegetables evenly so nobody gets a cup thats all egg.
- Bake until set:
- Slide the tin into the oven and bake for eighteen to twenty two minutes, until the tops are golden and the centers dont jiggle when you tap the pan.
- Cool and release:
- Let them sit for five minutes, then run a butter knife around each one and pop them out. They should lift right out if you greased well.
Save to Pinterest One morning my neighbor knocked on the door just as I pulled these out of the oven. I handed her one on a napkin and she stood in my doorway eating it, saying it tasted like something her mom used to make but couldnt remember the name of. That made me realize food doesnt have to be fancy to feel like home.
Storage and Freezing
These keep in the fridge for up to four days in a covered container, and I reheat them in the microwave for thirty seconds. If you want to freeze them, let them cool completely, then wrap each one in plastic wrap and put them all in a freezer bag. They thaw overnight in the fridge or you can microwave them from frozen for about a minute.
Ways to Change It Up
Ive made these with cooked bacon crumbled in, diced ham, sun dried tomatoes, and even leftover roasted vegetables. You can swap the spinach for kale or chard if thats what you have. Sometimes I skip the nutmeg and add a pinch of smoked paprika instead, especially if Im using cheddar.
Serving Suggestions
I eat these plain most mornings, but theyre also great with a handful of arugula dressed in lemon juice, or next to some sliced avocado and hot sauce. If youre serving them for brunch, put out a platter with some fruit and toast and let people grab what they want.
- Pair with a simple green salad for a light lunch.
- Serve alongside roasted potatoes for a heartier breakfast spread.
- Pack them in lunchboxes with cherry tomatoes and hummus.
Save to Pinterest These little egg cups have saved me more mornings than I can count. I hope they do the same for you.
Recipe FAQs
- → Can I replace spinach with other greens?
Yes, kale or Swiss chard work well as flavorful alternatives to spinach in the egg cups.
- → Is it necessary to sauté the vegetables before mixing?
Sautéing softens the onion, pepper, and spinach, enhancing their flavor and improving texture in the final dish.
- → What cheese varieties can I use?
Cheddar, feta, and mozzarella are recommended, along with Parmesan for added richness and flavor.
- → How should I store leftover egg cups?
Cool completely, then store in an airtight container in the refrigerator for up to 2 days or freeze for longer storage.
- → Can I make these dairy-free?
Yes, use unsweetened non-dairy milk and select plant-based cheeses that melt well to maintain texture and flavor.