I simplified the recipe a bit – this is my take on breakfast for dinner! I served my dish with a side of sweet potato pancakes.
Egg Cups (serves 6)
- Cooking spray
- 6 slices of Black Forrest ham lunchmeat, sliced thin
- 1 package of frozen creamed spinach, thawed
- 1 tsp nutmeg
- 6 large eggs
- 1 cup shredded mozzarella cheese
- 2 T grated parmesan cheese
- Salt & pepper
Spray 6 cups of a muffin tin with cooking spray. Gently mold a piece of ham in each of 6 cups, leaving edges to lay around the top.
Add the nutmeg, 1 tsp of salt and 1/2 tsp of pepper to the creamed spinach and combine well. Fill the bottom of each cup with a spoonful of spinach, leaving an indentation in the center for the egg to sit.
Crack an egg in each cup. Season with salt & pepper, then sprinkle with mozzarella and parmesan cheeses.
Bake in oven for about 15 minutes, until eggs are no longer runny.
Carefully remove each cup with a large spoon.