Spinach Leek Egg Cups Recipe

Ingredients:

• 1 tablespoon unsalted butter, plus more to grease muffin tin
• 1 leek, thinly sliced
• 1 cup spinach, rough chopped
• 8 large eggs
• 4 ounces cream cheese, softened
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 4 ounces shredded cheddar cheese
• OPTIONAL:
• Hot sauce

Directions:

1. Preheat oven to 325°F.
2. Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add leek. Sauté until soft. Add spinach, cover pan, and cook until spinach has wilted. Season with salt and pepper, to taste. Use a slotted spoon to transfer mixture to a plate. Set aside.
3. Brush butter around the 12 cavities of a muffin tin. (See Cook’s Tips.) Set aside.
4. In a blender, combine eggs, cream cheese, salt, and pepper. Blend on high until smooth.
5. Sprinkle sautéed veggies and a little cheddar cheese into each muffin tin cavity. Distribute egg mixture evenly among the cups of the muffin tin. Add a dash or two of hot sauce to each cavity, if desired.
6. Bake 25 to 30 minutes, until eggs are just set. Allow to cool in pan 5 minutes before removing.
7. Cook’s Tips:
8. Naturally non-stick, silicone, muffin tins are great for this as they will result in evenly cooked breakfast cups that release easily. Non-stick, coated, metal muffin tins will also work, though the egg cups won’t release as easily.
9. For more tender exteriors, bake in a water bath. Place muffin tin in a larger baking pan before filling with egg mixture. Fill pan with hot water until it reaches halfway up sides of muffin tin. Proceed as described in step 5.