DSC_0549

egg and spinach cups

Do you like spinach? Me too- yep, it’s another I used to hate as a kid-then I tried spinach artichoke dip and changed my mind-er tongue.

You don’t like it still? Never watched Popeye? Hmmm. Don’t fret. I have something else here for you, I’m sure. Try the Idaho Sunrise. That’s a winner.

Now: For us spinach people:  (since everyone else went to Idaho)

Wanna arm wrestle?

For Olive Oyl? What was the little dude’s name that ate the hamburgers? Yet another thing I need to Google.  There was a lot of food in Popeye. And the Flinstones. Yum-Bronto-burgers. No, I never had one, nit they looked really good in cartoon.

Imagine if there was a camera that took pictures in cartoon mode?

Sure we have macro, action, nighttime…why not cartoon? Ooo- I could have fun with that.

Now- this isn’t a typical eggs florentine. I don’t think so at least…

This is eggs-err an egg baked in a biscuit cup lined with a spinach-cheese mixture.

Sound good?

It is.

Tasty and I’m keepin’ it real by making it simple.

I love you guys.

First: open up a (gasp!) can of biscuit dough. I got the store brand “flaky” style- because I was feeling flaky and cheap.

I hate those exploding cans. They scare me every time. It’s the Jack-In-The-Box of the food world.

Roll out each biscuit about 6″. Place in a prepared (make sure you grease) muffin tin.

now, just put it in the compartment- try to get a nice edge over the rim, in case you have big huevos. (That’s eggs in Spanish-but it also means balls in Spanish, too.) We all have big huevos, don’t we?

here’s mine.

Now take your thawed and drained spinach, Parmesan, mozzarella, garlic, salt,pepper and cream cheese and nuke it for about 1-1 1/2 minutes. Don’t worry-the recipe is at the end.

it should look like spinach dip. Yum.

hey! Put that fork down-it’s not dip.

Line your dough with your spinach dip mixture.

Crack an egg in each one. Sprinkle with some Parmesan.

Bake at 425 for 17-25 minutes.

Look at that.

Popeye will propose when you whip these up.

And, they store well. So, you can make these on Sunday and have a few for the beginning of the week, too. Yippee!

To make:

[print_this]

Spinach and egg cups

1 thawed and drained bag of cut-leaf spinach

3 oz cream cheese

1 tbs Parmesan

2 tbs shredded mozzarella

1/2 tsp garlic powder

salt,pepper

Microwave this mixture for 1-1 1/2 minutes-until cheeses are melted.

Meanwhile, roll out biscuit dough into 6″ circles and place in a greased muffin tin.

Line each muffin cup with spinach mixture,

Crack one egg in each one (medium works best) and sprinkle with parmesan.

Bake at 425 for 17-25 minutes.

[/print_this]


26 thoughts on “egg and spinach cups”

  1. I’m going to do these tomorrow morning. They look soooooo yummy good.

    So I was wondering Flout Lady….Hee Hee….When you say these can be frozen …does that mean after they’re baked with the egg or before they’re baked & the egg put in? Just wondering because I have never frozen an egg before. I know I live a sheltered life….more like head in sand for the most part. I’m short so it doesn’t hurt much.

    Thanks for the get recipes.

  2. If you freeze them, what’s the best method to reheat? Do you thaw them first? Thanks–I have to try them!

  3. Oh my – your biscuit in a can description made me laugh. I jump EVERY SINGLE TIME I open those suckers.

    These look delicious and I am going to make them.

    Thanks for posting :)

  4. sounds great for a brunch. At what point can you make them and freeze so when you bake them the egg is stil a litle runny? Can’t wait to make a big batch for my overnight guests.

  5. Thank you, very useful. I wasnt actually a big fan of Spinach for many years ( lie, I hated the stuff), but after marrying a vegetarian I kind of had to put up with it, and have slowly come to totally love the stuff. Spinach curry is undoubtedly my absolute favouritest! I even found an entire spinach recipes website which is my new favourite site now, you should have a look!

  6. These looked so good I had to try them. Unfortunately they came out very bready and the egg and spinach kind of got lost in all the dough. Next time I will try splitting the biscuit before rolling it out, for a lighter crust. Also, I had to bake mine for a good 40 minutes before the whites got done enough DH would eat one.

  7. FYI, found this recipe, was completely excited, made it, and was blown away, however, I used Crescent Rolls because they were lower in calories. I will make this again but I’m going to whip up some whole wheat biscuits from scratch to add fiber and make them healthier. Thank you so much, these are great stuck in the fridge and reheated in the microwave at work in the morning, and they are ten thousand times better than anything I could buy from a take-out breakfast place.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Notify me of followup comments via e-mail. You can also subscribe without commenting.