Baked Egg Cups

Servings: 6
Prep: 15 minutes
Cook: 18 minutes
Oven Temperature: 350°F (180°C)

6 thin slices ham
18 baby spinach leaves
6 tsp crumbled goat cheese 30mL
6 eggs
6 tsp milk (1%) 30mL
2 tsp finely chopped chives 10mL
1/8 tsp black pepper 0.5 mL

Spray bottoms and sides of 6-cup muffin tin with cooking spray. Line inside of each muffin cup with ham. Place three spinach leaves over ham, then 1 tsp (5 mL) goat cheese over spinach. Carefully crack an egg over top. Spoon 1 tsp (5 mL) milk over each yolk. Sprinkle chives and pepper over top.

Bake in preheated 350°F (180°C) oven until whites are set and yolks are cooked as desired, 18 to 20 minutes. Run knife around inside of each muffin cup, then remove.


* Instead of muffin tin, use six 1/2-cup (125 mL) ramekins or custard cups.

* Instead of spinach, use kale.

* Instead of ham, use smoked salmon.

* Instead of goat cheese, use feta cheese or grated hard cheese of your choice.

* Omit goat cheese. Over spinach leaves, place thin slice of tomato and slice of large white or cremini mushroom.

* Omit ham. Use more spinach leaves or a large kale leaf to line muffin cups.

* Omit goat cheese and milk; sprinkle grated Parmesan or Cheddar cheese over each egg before baking.

Nutritional info per egg cup: 106 Calories, 9 g Protein, 2 g Carbohydrate, 1 g Sugar, 0 g Fibre, 7 g Fat, 2.5 g Saturated Fat, 0 g Trans Fat, 182 mg Sodium, 202 mg Cholesterol


More ideas for breakfast and brunch
Tomato, Oregano and Brie Strata
Chicken and Roasted Red Pepper Wraps
Mushroom and Broccoli Crustless Quiche
Toasted Almond Scramble
Buckwheat Pancakes with Wild Blueberry Apple Compote