But, on to my recipe. This month I was assigned Gluten Free from A to Z by Judee. My family doesn't eat gluten-free, so a lot of the substitutions and different ingredients were really interesting for me to read. I chose a recipe that would be super helpful now that I am back to school. I'm a teacher here in Northern Virginia, I don't know if I've ever mentioned that specifically on the blog, so well, now I have! Now that I'm back to setting an alarm (ugh) and getting myself together and out the door quickly (double ugh) it's very convenient to have quick and easy breakfasts. I made these egg cups on a Sunday evening and then was able to enjoy them throughout the week. They are infinitely customizable and very little effort. We did sauteed spinach, red onion, colby jack cheese and hatch chiles and they are delicious!
Easy Egg Cups
from Gluten Free from A to Z
makes 12 cups
6 ounces spinach
1 cup milk
1/4 cup red onion, diced
1/4 cup hatch chiles, diced
1/2 cup shredded colby jack cheese
- Preheat oven to 350 degrees.
- Heat a large non-stick skillet over medium heat. Spray with cooking spray and add in the spinach. Stir and allow to wilt down.
- While the spinach is wilting, in a medium bowl whisk together eggs and milk. Season with salt and pepper.
- Start building your egg cups -- Spray a 12-cup muffin tin with cooking spray. Put about a teaspoon of red onion in each muffin tin, then follow with a teaspoon of chiles. Sprinkle two teaspoons of cheese on top of the onion and peppers.
- Once the spinach has wilted distribute it evenly into the 12 muffin tins. Pour the egg mixture into each tin, distributing evenly. I transferred the egg mixture to a 2 cup pyrex measuring cup (the kind with a spout) to make this step easier.
- Bake for 20-25 minutes, until the center is set.