Baked Egg Cups with Spinach
Prep time: 5 min • Cook time: 20-25 min • Yield: 4 servings
- 1 tablespoon + 1 teaspoon coconut oil, melted
- 2 scallions, white and green parts, chopped
- 2 handfuls of fresh baby spinach, chopped (about 2 cups)
- 8 eggs
- 1/2 teaspoon Celtic or pink Himalayan salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg (optional)
Preheat the oven to 350°F. Brush 8 cups in a muffin pan with the melted coconut oil.
Divide the scallions and spinach among the cups. The spinach will likely pop up over the top of the cups until you add the eggs. Crack 1 egg into each cup. Sprinkle with salt, pepper, and a dash of nutmeg, if using. Alternatively, if you want scrambled eggs, whisk the eggs together in a bowl along with the salt, pepper, and nutmeg, if using, before pouring into the cups.
Bake for about 20 minutes for scrambled eggs or for 23 to 25 minutes for eggs with soft yolks. Remove from the pan and serve.
Nutmeg is a great accent for eggs and spinach.
Serve with hot sauce or any of the Bone Broth Diet salsas.
These cups can be made ahead and refrigerated.
Add a handful of sliced mushrooms.
Brown 1/2 pound lean ground beef, drain well, and divide among the egg cups before baking.
Sprinkle a dash of smoked paprika in each cup for a smoky flavor.
Add a pinch of your favorite herbs or garlic powder.
Stir in a dash of hot sauce or ground red pepper to add heat.