Only five days until Christmas, can you believe it? I am more organized this year since becoming a mama of two, I mean every present is already wrapped and normally I am always scrambling last minute. I am excited for the holidays and slightly nervous about two weeks of no nursery school for Oscar and keeping him somewhat quiet for Dash’s naps. Yikes. Back to the recipe!
I wanted to plan to make something delicious on Christmas morning that didn’t involve me standing over the stove for a long period of time. Hence these little breakfast egg cups were born. Christmas morning should be cozy and casual and I love these egg cups because they can sit alongside some croissants/fresh bread and berries and fruit on my table and be enjoyed as the morning goes on, more coffee is made and presents opened.
I love this recipe because the only thing you need to prep/cut is one little onion that adds a lot of flavour. I have made these ahead of time and also frozen them. That works, but I do prefer them made fresh.
If you have all the ingredients ready to go in your fridge they are quick to assemble and bake, are toddler approved in my house and do not require a fork and knife to eat..see my thoughts on cozy and casual above. Wishing you a happy and peaceful holiday friends!
1 cup chopped onion (one small onion)
12 regular size eggs (use only 10 if using large eggs)
2 cups fresh baby spinach
1/2 cup roasted peppers chopped (drained, from a jar)
1/2 cup feta cheese (or any cheese you want)
salt and pepper to taste
non stick spray
Preheat oven to 350 degrees. Coat the bottom of a frying pan with a little olive oil, Add the chopped onion, a little salt and pepper and cook for 10 minutes on medium heat until fragant. Add the spinach and cook for another two minutes until wilted. Combine the peppers with the spinach and onion in the pan and mix well.
Coat a muffin tin (12 cups) with non stick spray and fill each one with some of the spinach, pepper, onion mixture. In a large bowl beat the dozen eggs. Pour the eggs over each cup in the muffin tin. (I put the egg mixture in my plastic blender just to pour them because it has a spout, so less mess!) Top with crumbled feta, or whatever cheese you are using. Goat cheese or cheddar would work too.
Only fill the muffin tin 3/4 full as the cups will expand as they bake. Bake for 22-25 minutes or until tops of egg cups bounce back to the touch and look firm. My oven took 23 minutes. Let cool in muffin tin. To remove slide a spatula around the cups and wiggle them out. Store in the fridge for 3 days or freeze for longer. Reheat in the oven for a few minutes or microwave for 30 seconds on high. Hope you enjoy!