Description
These delightful mini spinach and cheddar egg cups are perfect for breakfast or a snack!
Ingredients
Scale
- 2 cups baby spinach
- 6 eggs, lightly beaten
- 1 cup shredded cheddar or mozzarella cheese
- ½ cup cornmeal or all-purpose flour
- ¼ cup mild smooth salsa
- ½ teaspoon cumin
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F and grease a mini muffin tin very well with nonstick spray.
- Roughly cut up the spinach with kitchen scissors or a knife.
- Add spinach to a medium bowl with the rest of the ingredients and stir well to combine.
- Divide among the prepared mini muffin tin, using about 1 tablespoon batter in each cup.
- Bake for 14-16 minutes or until the edges are golden brown and the tops are firm.
- Place the muffin tin on a wire rack and let muffins cool in the tin for 5-10 minutes.
- As they cool, they will start to pull away from the sides of the pan slightly.
- Use a paring knife around the edges to gently loosen and remove the muffins from the pan.
Notes
- Be sure to grease the mini muffin tin well to ensure the egg cups don’t stick.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg