Baked Spinach and Cheese Egg Cups
Fluffy egg cups packed with fresh spinach and sharp cheddar, baked to golden perfection for a satisfying keto breakfast. This American-inspired recipe (high-protein), ready in about 35 minutes, combines spinach, eggs, heavy cream into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 110 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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.
Ingredients
- 1 cup, packed spinach
- 6 large eggs
- 2 tbsp heavy cream
- 1/2 cup, shredded cheddar cheese
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with cooking spray.
- Step 2: Whisk together 6 large eggs, 2 tbsp heavy cream, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper in a medium bowl until fully combined.
- Step 3: Fold in 1 cup packed, chopped spinach and 1/2 cup shredded cheddar cheese until evenly distributed.
- Step 4: Divide the mixture evenly among the greased muffin cups, filling each 3/4 full.
- Step 5: Bake for 18-22 minutes until the edges are set and a toothpick inserted in the center comes out clean.
