Spinach Egg Cups
Looking for a protein-packed weekday breakfast? Try these make-ahead spinach egg cups with turkey for a satisfying start to your day!
Servings: 6 egg cups
Calories: 72kcal
Ingredients
- Cooking spray
- 6 slices roasted turkey breast lunch meat optional
- 1 ½ cups chopped baby spinach
- 6 eggs
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 350°F. Liberally spray six cups of a regular-size muffin tin with Cooking spray.
- Line each one of the sprayed cups with one slice of turkey breast, if using.
- Divide the 1 ½ cups chopped baby spinach evenly between each cup, pressing down to pack in.
- Carefully break an egg into each cup—it’s okay if a little bit spills out of the turkey “bowl.”
- In a small bowl, mix together the ½ teaspoon sea salt, ½ teaspoon black pepper, and ¼ teaspoon garlic powder. Sprinkle evenly over the egg cups.
- Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon.
Notes
For vegetarian egg cups, leave out the turkey.
Nutrition
Serving: 1egg cup | Calories: 72kcal | Carbohydrates: 1g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 166mg | Sodium: 358mg | Potassium: 123mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 942IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
