breakfast · Gluten-Free
Baked Egg and Spinach Cups
Healthy egg cups filled with spinach and baked for a convenient breakfast.
- Time
- 20 min
- Serves
- 4
- Calories
- 185
Protein
13 g
Carbs
2 g
Fat
13 g
Per serving. Nutrition is estimated from the ingredients.
Oven
Ingredients
- eggs8
- fresh spinach2 cups, chopped
- olive oil1 tablespoon
- saltto taste
- pepperto taste
- parmesan cheese50g, grated (optional)
Method
- 1
Preheat the oven to 180°C (350°F).
- 2
In a bowl, whisk the eggs with salt and pepper.
- 3
Stir in chopped spinach and grated parmesan cheese if using.
- 4
Grease a muffin tin and pour the egg mixture evenly into the cups.
- 5
Bake for 15-20 minutes or until the eggs are set.
- 6
Let cool slightly before removing from tin and serve.
