Spinach Artichoke Baked Egg Cups

Baked egg cups have taken the internet by storm and for good reason. A simple Google search reveals 154,000,000 results.

But try a couple of baked egg cup recipes and you’ll learn that not all of them are created equal. I have found that many egg cups can turn out rubbery and/or super dense if they don’t have the right ratio of different ingredients.

Worry not, though, friend! If you’ve ended up here for my spinach artichoke baked egg cups I won’t lead you astray. This one is a SOLID recipe. Plus, I’ve included some of my tips and tricks on baked egg cups that I’ve learned along the way.

What’s so great about baked egg cups anyways?

Want to know the main reason that I think so many people are searching for, making, and creating recipes for egg cups? It’s because everyone wants a simple and healthy make ahead breakfast and these fit the bill for many of us.

It’s easy to pack lots of vegetables and thus nutrients into baked egg cups and they’re naturally protein and healthy-fat rich thanks to the eggs. I know that for me, fitting vegetables into breakfast, especially for kids can be pretty challenging, so I’m always up for an easier way to make it happen. Baked egg cups are also great for special diets like Paleo, Keto, gluten-free, and even vegetarian. Pretty obviously, they’re not ideal for vegans.

In addition to being an easy, make-ahead breakfast, they can also be easily made in bulk. With the help of a muffin tin, which create the cup shapes, you can make up to 12 at once. They also hold up well in the fridge for 3-4 days.

One important point about baked egg cups. Many folks on the internet will tell you that they are freezable. And while that’s partially true in that you can freeze them and have them keep for about 3 months, I find that freezing has an undesirable effect on their texture. Basically, they come out really spongey. ON FOOD AND COOKING

Basics of making great baked egg cups

One of the key factors in deciding whether baked egg cups come out great is to be careful of the ratio of eggs to veggies. I’m certainly as keen as the next gal to fit in as many vegetables as possible, but if you put too many with not enough eggs you’ll get egg cups that are falling apart and have eggs between the veggies instead of vice versa. The spinach artichoke baked egg cups recipe as well as the others I share below it have a good balance, in my opinion, so they can be a good jumping off point that you can then play around with.

I know cheese doesn’t fit into everyone’s preferred diet, but I can assure you that egg cups are always better with cheese. Especially if you are going to be reheating the baked egg cups, there’s something about the cheese that helps hold them together. Plus, cheese is delicious.

I’ve also tried some baked egg cups that include a flour, wheat or coconut, to help stabilize them further and give them a bit of a cakier texture (think biscuit). Check this one out as an example (though I wouldn’t necessarily recommend the freezing as mentioned above).

Spinach Artichoke Baked Egg Cups Recipe

 

 

Other awesome baked egg cup recipes

• Savory Chicken Sausage, Egg, and Cheese Muffins
• Egg Muffins with Spinach, Feta, and Veggies
• Low Carb Egg Muffins

Or maybe you want a different make-ahead breakfast altogether? Might I suggest:

• Make Ahead Green Smoothie Packs
• Banana Bread Granola
• Whole Grain Pancake Mix

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