Ingredients
Scale
- 1 tablespoon Olive Oil: A quality extra virgin olive oil is preferred for its robust flavor, which forms the delicious base for sautéing our vegetables. It adds a touch of healthy monounsaturated fats.
- 8 ounces Cremini Mushrooms: Finely chopped. Also known as baby bellas, cremini mushrooms offer a deeper, earthier flavor than white button mushrooms. Chopping them finely ensures they integrate perfectly into each egg cup.
- 2 cloves Garlic: Minced. Freshly minced garlic provides a pungent, aromatic kick that elevates the entire flavor profile. Avoid pre-minced jarred garlic if possible, as its flavor can be less potent.
- 5 ounces Fresh Spinach: Roughly chopped. A generous amount of fresh spinach not only adds vibrant color but also packs in essential nutrients. It wilts down significantly, so don’t be afraid of the initial volume.
- 12 large Eggs: The star of the show. Large, high-quality eggs will yield the best texture and flavor. Free-range or organic eggs often have richer, more golden yolks.
- 1/4 cup Milk: Whole milk, 2%, or even a dairy-free alternative like unsweetened almond milk works well. The milk helps create a fluffier, more tender, and custard-like texture in the final egg cups.
- 1 cup Shredded Cheddar Cheese: A sharp or medium cheddar provides a wonderful tangy and savory flavor that pairs beautifully with eggs and mushrooms. You can shred your own from a block for better melting.
- 1/2 teaspoon Salt: Essential for bringing out all the other flavors. Adjust to your personal taste.
- 1/4 teaspoon Black Pepper: Freshly ground black pepper adds a subtle warmth and spice that complements the earthy mushrooms and rich eggs.
Instructions
- Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). Thoroughly grease a standard 12-cup muffin tin with non-stick cooking spray, olive oil, or butter. This step is absolutely crucial to prevent the eggs from sticking. Alternatively, use silicone muffin liners for the easiest release.
- Sauté the Mushrooms: Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, add the finely chopped cremini mushrooms. Cook for 5-7 minutes, stirring occasionally. The goal is to cook out most of their moisture, which concentrates their flavor and prevents the egg cups from becoming watery. You’ll know they are ready when they have shrunk in size and are nicely browned.
- Add Aromatics and Greens: Add the minced garlic to the skillet with the browned mushrooms. Sauté for about 30-60 seconds until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter. Immediately add the fresh, chopped spinach to the pan. It will look like a mountain, but it will wilt quickly. Stir continuously for 1-2 minutes until all the spinach has wilted down. Remove the skillet from the heat and set it aside to cool slightly.
- Whisk the Egg Mixture: In a large mixing bowl, crack all 12 large eggs. Add the milk, salt, and black pepper. Using a whisk, beat the mixture vigorously until the yolks and whites are completely combined and the mixture is slightly frothy and a uniform pale yellow color. This incorporates air, which helps make the egg cups light and fluffy.
- Combine Ingredients: Once the mushroom and spinach mixture has cooled for a few minutes (so it doesn’t scramble the eggs), add it to the whisked eggs. Add about three-quarters of the shredded cheddar cheese to the bowl as well. Gently stir everything together with a spatula until all the ingredients are evenly distributed throughout the egg mixture.
- Fill the Muffin Tin: Carefully pour or ladle the egg mixture into the prepared muffin tin, filling each cup about three-quarters of the way full. This allows room for them to puff up during baking without overflowing. Ensure the vegetable and cheese solids are distributed evenly among the cups.
- Top with Cheese: Sprinkle the remaining shredded cheddar cheese evenly over the top of the mixture in each muffin cup. This will create a delicious, golden-brown cheesy crust as they bake.
- Bake to Perfection: Place the muffin tin on the center rack of your preheated oven. Bake for 20-25 minutes. The egg cups are done when they are puffed up, golden brown on top, and the center is set. To check for doneness, a knife or toothpick inserted into the center of an egg cup should come out clean. They should have a slight wobble but not be liquidy.
- Cool and Serve: Carefully remove the muffin tin from the oven and let it cool on a wire rack for at least 5-10 minutes. The egg cups will deflate as they cool—this is completely normal. Once they have cooled slightly, you can run a thin knife or spatula around the edges to loosen them and gently lift them out. They can be served warm immediately or stored for later.
Nutrition
- Serving Size: one normal portion
- Calories: 135
- Carbohydrates: 2g
- Protein: 10g