Baked Egg Cups with Blue Cheese
These baked egg cups with blue cheese are a hearty, decadent, and fantastic breakfast recipe! Made with veggies, crumbled savory blue cheese, and scrambled eggs, they are ready in less than 30 minutes.
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
- 10 eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- Pinch red pepper flakes optional for heat
- 1/2 cup frozen spinach thawed
- 1 large tomato diced
- 1/2 cup crumbled blue cheese
- 1 tablespoon fresh basil chopped
Instructions
- Crack the eggs in a large bowl, and discard the shells.
- To the eggs, add the garlic powder, onion powder, paprika, and salt. Whisk well to combine and beat the eggs.
- Squeeze any excess water from the frozen spinach - you want it to be dry when adding it to the eggs. To the beaten eggs, add the spinach, tomato, and fresh basil. Give it a light stir to break up the ricotta cheese and set aside.
- Preheat the oven to 400 degrees Fahrenheit. Grease a muffin pan, or line it with cupcake/muffin liners.
- Pour the egg mixture evenly in the muffin cups - filling them 3/4 of the way full. Sprinkle each egg cup with about 1 tablespoon of blue cheese crumbles.
- Bake the egg cups for 20-24 minutes, or until the eggs have set. Remove from the oven, and enjoy - top with additional crumbled blue cheese if desired.
Notes
Additions and Substitutions
You can add any vegetables you prefer in the egg cups. Roasted red peppers, kale, or sliced olives would add a wonderful briny flavor.
Instead of using cooking spray, you can use cupcake liners or grease the inside of the pan with butter if you prefer.
Make this recipe with egg whites! You can use egg whites, but be sure to increase the number to 14 egg whites, instead of 10 whole eggs
Expert Tips
- When chopping the tomatoes, make them roughly the same size. You want the pieces small enough to be consistent in the egg cups.
- Add in your favorite veggies,or mix it up! Add olives, kale, or green onions if you prefer.
- If making this recipe ahead of time, bake the egg cups and store them in the refrigerator. The take just minutes to reheat in the microwave or air fryer.
Nutrition
Calories: 109kcalCarbohydrates: 2gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 172mgSodium: 258mgPotassium: 152mgFiber: 0.4gSugar: 1gVitamin A: 1401IUVitamin C: 2mgCalcium: 97mgIron: 1mg
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