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Starting your day with a nutritious and satisfying breakfast can set the tone for a productive morning. Among the myriad of breakfast options available, Baked Cheesy Spinach and Egg Breakfast Cups stand out as a delicious and practical choice. These perfectly portioned cups combine the wholesome goodness of fresh spinach with the rich, creamy flavors of cheese and eggs, making them an ideal option for busy weekdays or leisurely weekend brunches. Not only are they easy to prepare, but they also provide a balanced start to your day, packed with protein, vitamins, and essential nutrients.

Baked Cheesy Spinach and Egg Breakfast Cups

Kickstart your morning with Baked Cheesy Spinach and Egg Breakfast Cups, a delicious and nutritious option perfect for busy weekdays or relaxing weekend brunches. Packed with protein from eggs, vitamins from fresh spinach, and creamy goodness from cheddar cheese, these breakfast cups are easy to make and full of flavor. Discover a step-by-step guide to prepare this wholesome dish, along with tips for customizing to fit your dietary needs. Enjoy a balanced start to your day with this delightful recipe!
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Ingredients
  

3 cups fresh spinach, chopped

1 cup shredded cheddar cheese (or your favorite cheese)

6 large eggs

1/2 cup milk

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper, to taste

1/2 cup diced bell peppers (optional, for added flavor)

Cooking spray or olive oil for greasing the muffin tin

Fresh herbs for garnish (optional, e.g., parsley or chives)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray or olive oil.

    Prepare the Spinach: In a large skillet over medium heat, sauté the chopped spinach until wilted, about 3-4 minutes. If using bell peppers, add them to the pan and cook until they are slightly softened. Remove from heat and allow to cool slightly.

      Mix Eggs and Milk: In a mixing bowl, whisk together the eggs and milk until well combined. Add the garlic powder, onion powder, salt, and pepper. Taste the mixture and adjust the seasoning if necessary.

        Combine Ingredients: In the egg mixture, fold in the sautéed spinach (and bell peppers, if using) along with the shredded cheddar cheese. Stir until all the ingredients are nicely combined.

          Fill the Muffin Tin: Evenly distribute the mixture into the prepared muffin cups, filling each about 3/4 full. This will allow room for the eggs to rise as they bake.

            Bake the Cups: Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes, or until the eggs are set and the tops are lightly golden.

              Cool and Serve: Once done, remove the breakfast cups from the oven and let them cool for a few minutes. Gently run a knife around the edges to help remove them from the tin. Garnish with fresh herbs if desired.

                Enjoy: Serve warm as a delicious breakfast or brunch option. These cups can be stored in an airtight container in the fridge for a few days or frozen for later meals.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 12 servings