Baked Onion and Cheddar Egg Cups

Name: Baked Onion and Cheddar Egg Cups
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 large Eggs; 1/2 cup, finely diced Yellow onion; 1/4 cup, shredded Sharp cheddar cheese; 2 cups, chopped Fresh spinach; 1 tbsp Olive oil; 1/4 tsp Salt; 1/8 tsp Black pepper

Custardy egg cups infused with caramelized onions and sharp cheddar, baked to golden perfection for a satisfying keto breakfast.

Cuisine: American

Category: Breakfast

Prep: 10 minutes. Cook: 25 minutes.

Serves 2.

Ingredients

6 large Eggs
1/2 cup, finely diced Yellow onion
1/4 cup, shredded Sharp cheddar cheese
2 cups, chopped Fresh spinach
1 tbsp Olive oil
1/4 tsp Salt
1/8 tsp Black pepper

Instructions

Step 1: Preheat oven to 375°F and lightly grease a 6-cup muffin tin with 1 tbsp olive oil to prevent sticking.
Step 2: Whisk 6 large eggs in a medium bowl with 1/4 tsp salt and 1/8 tsp black pepper until evenly blended and slightly frothy.
Step 3: Stir in 1/2 cup finely diced yellow onion and 2 cups chopped fresh spinach until evenly distributed, then fold in 1/4 cup shredded sharp cheddar cheese.
Step 4: Divide the mixture evenly into the greased muffin cups, filling each about 3/4 full to allow for rising.
Step 5: Bake for 20-25 minutes until the eggs are set and tops are lightly golden, with a slight jiggle in the center when gently shaken.
Step 6: Let rest in the tin for 5 minutes to set completely before carefully removing with a knife.