Are you tired of boring breakfast routines that leave you hungry and unsatisfied? Get ready to revolutionize your morning meal with these incredible Chicken and Spinach Egg Cups! Packed with protein, bursting with flavor, and incredibly easy to make, these portable powerhouse breakfast bites are about to become your new obsession. Whether you're a busy professional, a fitness enthusiast, or just someone who loves delicious, nutritious food, these egg cups are the game-changing recipe you've been searching for!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- Wash and finely chop fresh spinach leaves into small, uniform pieces. Dice tomatoes into small, consistent cubes.
- In a large mixing bowl, crack all 6 eggs and whisk them together until smooth and well-combined. Season with salt and pepper to enhance flavor.
- Add chopped spinach, diced tomatoes, and shredded cheese to the whisked eggs. Gently fold all ingredients together until evenly distributed.
- Carefully pour the egg mixture into each muffin tin cup, filling them approximately 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg cups are fully set and slightly golden on top.
- Remove from oven and let cool in the tin for 5 minutes. Use a small knife to gently loosen the edges before removing egg cups.
- Serve warm or at room temperature. These egg cups can be stored in an airtight container in the refrigerator for up to 3 days.
Tips
- Grease is the Word: Don't skimp on greasing your muffin tin! Use cooking spray or butter liberally to ensure easy removal of your egg cups.
- Chop Consistently: Take time to chop spinach and tomatoes into uniform, small pieces to ensure even distribution and perfect texture.
- Don't Overfill: Fill muffin cups only about 3/4 full to allow room for rising and prevent overflow during baking.
- Customize Your Cups: Feel free to experiment with additional ingredients like diced chicken, different cheeses, or herbs to make the recipe your own.
- Meal Prep Magic: These egg cups are perfect for meal preparation. They can be stored in the refrigerator for up to 3 days and quickly reheated for a quick breakfast or snack.
- Temperature Matters: Let the egg cups cool slightly in the tin before removing to help them set and maintain their shape.
- Reheat with Care: When reheating, use short microwave intervals or warm in an oven to prevent rubbery texture.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 1g
Protein: 4g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 158mg
