Cheesy Spinach Egg Cups

These Cheesy Spinach Egg Cups may be small in size, but they're big on flavor! They're completely addictive and we can't stay away from them,  I served them at a large gathering recently. Afterward, while I was putting away the leftovers, a young man approached to tell me how much he loved them and asked if he could take the leftovers home. Apparently he didn’t cook much for himself, so I was happy to pack them up for him. Anyway, here's how they’re made.

Start by preparing a mini muffin pan by spraying it with Baker's Joy.  

Next we'll melt some butter in a skillet and add the spinach, salt, pepper, and dried marjoram.

Saute, stirring frequently, until the spinach is dry and starts to brown a bit.  

Remove the spinach from the skillet and allow it to cool completely.

When the spinach is cool, place it in a blender.

IMPORTANT - if you mix the batter in a food processor instead of a blender, be sure to stir the batter very well before pouring it into the mini muffin pan to evenly distribute the salt. TWICE i’ve made this mistake. So what’s the problem? A blender mixes everything from top to bottom, but a food processor doesn’t. The batter poured out of the top of a food processor work bowl will not have enough salt, while the batter at the bottom of the bowl will be way too salty.

Add the eggs and cheese.

Blend on LOW speed until the mixture is combined and the spinach and cheese are cut up into small pieces.  

Don't blend the mixture too much.  You want to be able to see bits of spinach and cheese. Actually, blending more will make your egg cups a more consistent green color, which my kids really seem to enjoy.  Might be a good thing to serve on St. Patrick's Day! 

Pour the mixture evenly into the 24 mini muffin cavities. 

Bake for 10 minutes.  Cool for 1-2 minutes before turning out of the pan.

That's it.  Serve warm or at room temperature.   I dare you not to eat way too many of these little guys.  Enjoy!

Items used to make this recipe:

(affiliate links)

• professional mini muffin pan https://amzn.to/3HcqRSW

• bakers joy https://amzn.to/3u8FCT2

• vitamix https://amzn.to/3AEBNpO

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Cheesy Spinach Egg Cups

Printable Recipe

Ingredients

• 2 tablespoons unsalted butter

• 12 ounce bag frozen chopped spinach, thawed and squeezed dry

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon dried marjoram (optional, but it pairs nicely with eggs)

• 6 extra large eggs (330g)

• 2 ounces shredded cheddar cheese

Directions

1. Place a rack in the center oven position and preheat oven to 375F.

2. Spray a mini muffin pan with Baker's Joy; set aside.

3. In a nonstick skillet over medium-high heat, melt butter.

4. Add squeezed spinach, salt, pepper, and marjoram; stir for 3-4 minutes until spinach is dry and begins to brown a little.

5. Remove spinach from skillet and cool completely.

6. Place cooled spinach, cheddar cheese, and eggs in a blender and process on low until ingredients are well combined and the spinach and cheese are chopped into small pieces.

7. Pour mixture into prepared mini muffin tin, filling about 3/4 full.

8. Bake for 10 minutes, remove from oven and allow to cool for 1-2 minutes before removing from pan. Serve hot or at room temperature.

Garlic Butter Shrimp

Here's a super delicious shrimp dish that you can have on the table in about 10 minutes.  The recipe takes advantage of dried herbs, but you can certainly use fresh if you have them.  Be sure to serve with plenty of crusty bread to sop up all the flavorful sauce.

Garlic Butter Shrimp

Printable Recipe

Ingredients

• 2 tablespoons canola oil

• 1/2 pound 34-40 count peeled, tail-on shrimp, thawed and patted dry

• 1/4 teaspoon granulated garlic

• 1/2 cup low sodium chicken stock

• 1/2 teaspoon dried parsley flakes

• 1-2 tablespoons butter

• salt and pepper to taste

Directions

1. In a large skillet over medium heat, heat canola oil until it shimmers.

2. Cook half the shrimp for 1-2 minutes per side (shrimp should be pink, but don't have to be cooked the whole way through yet).

3. Remove first batch of shrimp from skillet and repeat with the remaining shrimp.

4. Remove second batch of shrimp from pan and add granulated garlic; whisk quickly and constantly for 10-20 seconds until the garlic smells fragrant.

5. Immediately add the chicken stock and parsley flakes; whisk to deglaze the pan and break up any clumps of granulated garlic.

6. Whisk in butter and season with salt and pepper; remove from heat.

7. Return shrimp to the pan for 30-60 seconds, turning to coat with the pan sauce. Makes 2 servings.