Egg Cups – Breakfast for Dinner!

I recently watched an episode of Sara Moulton’s Weeknight Meals, and she made something called Eggs Baked in Ham with Sofrito.  This idea was so unique, I was excited to try is for dinner last night!

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

Preheat oven to 400 degrees.

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.

Enjoy!