Egg Cups with Spinach and Red Onions

Sometimes you find inspiration in the weirdest places. This one came from a conversation I overheard while standing in line at the grocery store. The clerk was telling the lady in front of me about “egg cups,” single-serving egg dishes that you bake in a muffin tin. She said that you can put anything from tomatoes to cheese to bacon in egg cups, and they always come out delicious.
So I decided to try it. I combined the eggs with spinach, red onions, and a good-quality Parmesan cheese and baked it for 15 minutes. I have to say, I am seriously enthused about egg cups now. So enthused, in fact, that I ate three of them before I had to stop myself.
I can see great potential here. Egg cups could fancy up a brunch or get a picky kid to try a new breakfast. I’m going to try them next weekend with ham and see what Mr. Savvy thinks.
Here’s the recipe:

Egg Cups with Spinach and Red Onions

(Makes 6 “cups,” enough to serve 2-3 people)

    6 eggs
    1/3 c red onion, chopped
    1/2 c spinach leaves
    1/4 c crumbled (not grated) Parmesan cheese
    1 Tbs olive oil
    Cooking spray


Preheat the oven to 375 degrees.
In a frying pan, combine the oil and chopped onions. Cook until the onions are soft.
Spray six indentions of the muffin tin with a cooking spray.
In the bottom of each indention, layer a few leaves of spinach. Divide the onions evenly on top of the spinach. Repeat with the cheese.
Carefully break an egg over of the spinach, onions, and cheese. Sprinkle lightly with salt.
Bake until the egg is done, about 12-15 minutes. With a knife, carefully remove from the egg cups from the tins and put on a plate. Enjoy!

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5 thoughts on “Egg Cups with Spinach and Red Onions”

  1. Thanks! Yep, I tried it with scrambling too, and it worked great. In fact, while I am not sure about freezing the egg cups, I have a feeling that if it did work, scrambling the eggs first would help.

  2. Pingback: Savvy Housekeeping » Mother’s Day Brunch Round-Up

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