Save to Pinterest Brimming with garlicky spinach and bubbling cheese these easy egg cups deliver a warm and savory bite sized breakfast you can prep in minutes. Whether you need quick fuel before work or a wholesome after school snack for kids this simple recipe brings a comforting homemade touch to hectic mornings.
I first made these on a super busy Monday after realizing my fridge was almost empty. Now I make a batch every Sunday night because my partner devours them before work and they make lunch packing a breeze.
Ingredients
- Fresh baby spinach: Chopped roughly gives the cups fiber and a punch of green freshness. Choose vibrant deep green leaves for best flavor
- Garlic: Freshly minced brightens the whole filling. For the sweetest taste use cloves with firm skins
- Unsalted butter: Adds rich flavor and helps sauté the garlic and spinach until meltingly tender. Opt for high quality European style if possible
- Mozzarella cheese: Shredded for creaminess and gooey melt. Buy a block and shred yourself for pure stretch
- Parmesan cheese: Grated right before baking brings salty savoriness. Look for Parmigiano Reggiano or a good wedge labeled aged Parmesan
- Large eggs: Provide protein and fluff the cups. Use pasture raised if you can for deep golden yolks
- Whole milk: Lends tender custardy texture
- Salt: Kosher salt brings out every flavor note
- Black pepper: For mild warmth
- Ground nutmeg: Optional for extra depth especially if you love classic quiche style flavors. Use fresh grated for bolder aroma
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit. Grease a six cup muffin tin with butter or spray or line each cup with silicone muffin liners. This keeps eggs from sticking and makes for easier cleanup
- Sauté the Aromatics:
- Set a skillet over medium heat and melt the butter fully until foamy but not brown. Add the garlic and let it sizzle for about thirty seconds stirring constantly until fragrant but not browned. This step tames the garlic's bite and perfumes it perfectly
- Wilt the Spinach:
- Pile in the chopped spinach. Stir gently and cook just until the greens are fully wilted usually around two minutes. Take the skillet off heat and let the spinach mixture cool slightly so the cheese and eggs do not scramble later
- Whisk the Wet Ingredients:
- In a large mixing bowl whisk the eggs and milk together until the mixture goes pale yellow and fully combined. Sprinkle in salt black pepper and nutmeg if using. Gently fold in both cheeses mixing so everything is distributed but not overbeaten
- Fill the Muffin Tins:
- Using a spoon transfer the garlicky spinach into each muffin cup dividing it as evenly as you can. Pour the whisked egg and cheese mixture over the spinach so each cup is about three quarters of the way full
- Bake the Egg Cups:
- Transfer your muffin tin to the oven. Bake for sixteen to eighteen minutes or until the center of each cup is set and the tops are lightly golden. When pressed they should spring back instead of feeling liquidy
- Release and Serve:
- Remove the pan from the oven. Wait two or three minutes for the egg cups to firm up then run a thin knife around each to release. Enjoy warm or store for later
Save to Pinterest I have always adored Parmesan in egg dishes and its nutty sharpness takes these cups over the top. My favorite mornings are when I make a double batch and the kitchen smells like garlic and baked cheese for hours afterward
Storage Tips
Let egg cups cool completely before transferring to an airtight container. They last three days in the fridge. For longer storage wrap individually and freeze up to two months. To reheat microwave on medium for one minute or warm in a toaster oven until just heated
Ingredient Substitutions
No mozzarella at hand swap in shredded Gruyere Swiss or even sharp cheddar for a new flavor angle. Feta crumbles work well if you like a little tang. If you avoid dairy plant based butter and shredded vegan cheese are fine. For even more veggies add chopped mushrooms or sundried tomatoes with the spinach
Serving Suggestions
Serve these egg cups on their own for a low carb breakfast or wrap in a warm tortilla for a cheesy breakfast taco. Kids love them on top of toasted English muffins with salsa. They also make a smart lunchbox addition and travel well
Cultural and Historical Context
Egg muffins began as a creative take on crustless quiche gaining popularity as busy families embraced portable breakfasts. They channel classic French quiche flavors but bake up in a format that suits meal prep and busy American mornings
Seasonal Adaptations
In spring use baby kale or chard along with spinach. Summer is perfect for stirring in tiny cherry tomato halves. Fall and winter are ideal for throwing in roasted squash or sweet peppers
Save to Pinterest After sharing these at my book club brunch I had three people ask for the recipe on the spot. Little hands love to help sprinkle cheese before baking. My family requests these for road trips because they taste great cold
Recipe FAQs
- → Can I prepare these egg cups ahead of time?
Yes! You can bake the egg cups ahead and refrigerate them for up to three days. Reheat gently before serving for best texture.
- → What cheese works best for this dish?
Mozzarella and Parmesan offer a gooey and nutty flavor, but feel free to try Gruyère or feta for a flavorful twist.
- → Can I add other vegetables?
Definitely. Try adding diced tomatoes, bell peppers, or other greens. Sauté them with the spinach for best results.
- → Is this option suitable for gluten-free diets?
Yes, provided your cheese and butter are gluten-free, these egg cups are ideal for gluten-free and vegetarian diets.
- → How do I prevent the cups from sticking?
Grease your muffin tin well or use silicone liners to easily release the egg cups after baking.
- → What tools do I need to make these?
You will need a muffin tin, mixing bowl, whisk, skillet, knife, and cutting board for preparation and baking.