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–+ servings
Spinach and tomato baked egg cups are great for breakfast and brunch!

Spinach and Tomato Baked Egg Cups

Print Recipe
These eggs baked with spinach, tomatoes, and parmesan cheese are perfect for any morning!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 servings
Calories 98
Author Annalise Sandberg

Ingredients

  • 3 tablespoons butter
  • 1 clove garlic minced
  • 4 cups loosely packed spinach
  • 1 cup halved cherry or grape tomatoes
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper
  • 12 large eggs
  • 3 tablespoons Parmesan cheese
  • 1/2 teaspoon chopped parsely
  • 1/2 teaspoon chopped chives

Instructions

  • Preheat oven to 375°F and lightly grease a regular muffin pan.
  • Melt butter in a skillet over medium low heat. Add garlic and cook 1-2 minutes until fragrant.
  • Add spinach and tomatoes to a large bowl and pour butter and garlic over the top. Add red pepper flakes, season with salt and pepper and toss.
  • Divide mixture among the muffin cups and bake 5-7 minutes until spinach is wilted and tomato skins have started to wrinkle and brown.
  • Crack an egg into each muffin cup. Combine Parmesan cheese, parsley and chives and sprinkle over the eggs.
  • Return muffin pan to the oven and bake for 12-15 minutes, or until the eggs are cooked to your preference.
  • Serve immediately.

Notes

NOTES:
  • You can also bake these eggs together in a 9x13-inch casserole dish.

Nutrition

Calories: 98kcal | Carbohydrates: 1g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 172mg | Sodium: 117mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1401IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1mg