Spinach and Tomato Baked Egg Cups
These eggs baked with spinach, tomatoes, and parmesan cheese are perfect for any morning!
Ingredients
- 3 tablespoons butter
- 1 clove garlic minced
- 4 cups loosely packed spinach
- 1 cup halved cherry or grape tomatoes
- ½ teaspoon red pepper flakes
- Salt and pepper
- 12 large eggs
- 3 tablespoons Parmesan cheese
- ½ teaspoon chopped parsely
- ½ 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.
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
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