Spinach and Cheese Egg Cups

Description
A simple spinach and Parmesan egg muffin variation for breakfast prep.

Ingredients

• Egg muffin base of whisked eggs with salt and pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 2 cups chopped spinach
• 1 1/2 cups grated Parmesan cheese, plus more for topping

Instructions

1. Preheat the oven to 400 degrees F and grease or line a 12-cup muffin pan.
2. Whisk together the eggs, salt, and pepper.
3. Whisk in the garlic powder and dried basil.
4. Stir in the spinach and Parmesan.
5. Divide among muffin cups, filling each about two-thirds full.
6. Top with extra Parmesan if desired.
7. Bake 12 to 15 minutes, until set.

Notes

• The source file lists this as another egg cup variation built from the same basic method.