Baked Cheddar Spinach Egg Cups

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Savory egg cups packed with sharp cheddar and fresh spinach, baked to golden perfection for a satisfying keto breakfast. This american-inspired keto ready in about 30 minutes pairs Eggs, Cheddar cheese, Spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (11 ratings) Prep: 10 min Cook: 20 min Serves 6 American cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Grease a standard 6-cup muffin tin with 1 tbsp olive oil.
  2. Step 2: In a medium bowl, whisk 6 large eggs until smooth, then fold in 1/2 cup shredded cheddar cheese, 1 cup chopped fresh spinach, 1/4 tsp salt, and 1/8 tsp black pepper.
  3. Step 3: Divide the mixture evenly among the 6 muffin cups, filling each 3/4 full.
  4. Step 4: Bake for 18-20 minutes until edges are golden and centers set (a knife inserted should come out clean).
  5. Step 5: Let cool in the pan for 5 minutes before removing.

Frequently asked questions

How long does Baked Cheddar Spinach Egg Cups take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Cheddar Spinach Egg Cups?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep eggs from drying out.

Can I substitute ingredients in Baked Cheddar Spinach Egg Cups?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cheddar Spinach Egg Cups for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Cheddar Spinach Egg Cups keto?

Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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