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Eggs Florentine Cups

I’m always looking for creative ways to use up the baby spinach I have in my fridge. I’m also a fanatic about making sure my children get a nutritious breakfast. So I make these up the night before, bake them in the morning and breakfast is done! If there are any leftovers, I reheat them for a quick lunch or dinner. —Jan Charles, Greeneville, TN
Eggs Florentine Cups
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32 On-the-Go Breakfast Recipes Made in a Muffin Tin
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  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    6 servings

Ingredients

  • 6 slices deli ham, 1/8-inch thick
  • 1/4 cup finely chopped onions
  • 1 tablespoon butter
  • 6 cups fresh spinach
  • 6 tablespoons half-and-half cream
  • 6 teaspoons grated Parmesan cheese
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 6 large eggs

Directions

  • Preheat oven to 350°. Press ham slices into 6 greased foil muffin cup liners; set aside.
  • In a large skillet, saute onions in butter until tender. Add spinach; cook 3-4 minutes longer or until wilted. Divide spinach mixture among ham cups. Top each with 1 tablespoon of cream, 1 teaspoon of cheese and a dash of salt and pepper. Break 1 egg into each cup.
  • Bake until eggs are set, 15-17 minutes.
Nutrition Facts
1 muffin cup: 148 calories, 9g fat (4g saturated fat), 209mg cholesterol, 690mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 12g protein.

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