Egg Spinach Cups

CREDITS

Manila spoon

INGREDIENTS

1 tablespoon or a little olive oil, (for cooking the mushrooms)8 oz package mini-bella mushrooms, chopped¼ cup water10 oz package fresh spinach, (about 284 grams)4 eggs, (if the yolks are quite small I use 5 eggs)1 cup shredded cheese of your choice, (I use mozzarella or the Italian Blend)1 tablespoon (up to 2 tablespoon) heavy cream or half-and-half (optional)salt and pepper, to taste

METHOD

1.Preheat the oven to 375F or 190C. Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes. Set Aside.
2. Place the spinach in a deep pan or in the skillet that you used for the mushrooms. Pour in the water. Using medium heat, cook the spinach just until wilted, about 3-4 minutes. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well (especially if you decide to use frozen spinach instead).

3. In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, cheeses and cream (if using) to the eggs. Mix well. Season with salt and pepper to taste.
4. Divide evenly among the 12 muffin cups. The muffin tray was slightly bigger than usual so I only filled about 10 cups. Bake for about 20-23 minutes, or until it’s well set and a tester/toothpick inserted in the center comes out clean.
5. Leave in the pan for a few minutes or just until it’s cool enough to handle. It was so easy to remove them from the pan! They practically pop-out!

POSTED ON

02 Jul 2025

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