Fruit seems like a no brainer for breakfast. Having some oatmeal this morning? Throw in some apples or raisins. Cereal? Throw in a sliced banana. Quiche? Melon wedges with that. Now mention a green vegetable in the context of breakfast and some folks might look at you funny. Eggs, one of the most versatile foods on the planet, love veggies. Omelets are the breakfast version of gumbo*, but sometimes you just lack the time or inclination to stand at the stove making individual omelets. My response? Egg Cups. Preheat your oven, then grab a mixing bowl and a muffin tin. Food will be on the table in no time!
Spinach Egg Cups
6 eggs
1/4 cup water
1/4 cup milk
1/4 teaspoon mustard
1/2 cup grated Asiago cheese (or other crisp, pungent cheese)
1/2 cup fine bread crumbs
1 cup fresh baby spinach, washed, dried, & chopped
salt & pepper to taste
Preheat oven to 325 degrees.
Spray a 12 cup muffin tin with oil (even if a nonstick pan!).
In a bowl, whisk eggs, adding subsequent ingredients until well blended.
Pour egg mixture evenly into oiled muffin tin.
Bake 20+ minutes OR until golden and not to0 jiggly. Yes, jiggly is a technical term meaning cooked and set but not dry and hard.
Fresh herbs are a lovely addition to this dish. Thyme and Asiago cheese taste sublime. Minced rosemary would be gorgeous if you threw in a few diced tomatoes. The possibilities are endless! While the egg cups are cooking, prepare some fruit and whole wheat toast or bagels. A menu like that is always welcome at the EE on a Sunday night when supper needs to go from none to done in 30 minutes after church!
* My personal creed is that gumbo should be prepared by looking through the refrigerator for everything needing to be used up and throwing it in the pot. I have been known to get a wicked thrill from serving up a pot of gumbo, then waiting to be asked “So, what’s in this?” <insert evil grin>
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