These Mini Spinach and Cheese Egg Cups are a delightful and easy-to-make breakfast option, perfect for busy mornings or a relaxed brunch.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Lightly grease the muffin tin with cooking spray or a small amount of oil.
Use a paper towel to evenly distribute the oil.
Chop the onion finely and sauté it in a frying pan with a little oil until translucent.
Cook on medium heat to avoid burning.
In a mixing bowl, whisk the eggs with salt and pepper until well combined.
Whisk thoroughly to incorporate air for fluffier egg cups.
Place a few spinach leaves into each muffin cup.
Press the spinach down slightly to make room for other ingredients.
Add a spoonful of sautéed onions on top of the spinach in each cup.
Distribute the onions evenly for consistent flavor.
Sprinkle shredded cheddar cheese over the onions in each cup.
Use freshly grated cheese for better melting.
Pour the egg mixture into each muffin cup, filling them about two-thirds full.
Pour slowly to avoid spilling.
Bake in the preheated oven for 15-20 minutes, or until the egg cups are set and lightly browned on top.
Check doneness by inserting a toothpick; it should come out clean.
Let the egg cups cool in the tin for 5 minutes before removing them.
Run a knife around the edges to help release them easily.
