Cheesy Spinach, Ham & Egg Cups
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 12 eggs
- salt and pepper for seasoning
- olive oil or coconut oil cooking spray
- for the spinach mixture:
- 1 cup thinly sliced green onions (or any kind of onion
- 2-3 garlic cloves minced
- 1 box of frozen chopped spinach thawed and squeezed dry with a clean kitchen towel
- 1/4 cup cottage cheese (2%)
- 1 tbs greek yogurt (1%)
- 1/2 cup finely shredded cheese (any kind you like, i used
- for the egg cups:
- 12 slices of low-sodium deli ham
- extra chopped green onions for garnish
- Carbohydrate 11.7355 g
- Cholesterol 9.8 mg
- Fat 2.156 g
- Fiber 0 g
- Protein 8.1095 g
- Saturated Fat 1.3426 g
- Serving Size 1 1 serving (245g)
- Sodium 257.25 mg
- Sugar 11.7355 g
- Trans Fat 0.11025 g
- Calories 98 calories
Preheat oven to 350 degrees. Spray a muffin tin with the cooking spray, set aside. To make the spinach mixture: In a blender, blend the cottage cheese and greek yogurt, set aside. Heat a medium saucepan over medium-high heat. Add the onions and the garlic and cook until tender. Stir in the spinach and heat through. Once hot, remove from heat and stir in the blended cottage cheese mixture, the cheese, a little bit of salt and as much black pepper as you like. To make the egg cups: Place one slice of ham in each cavity forming cups. Divide the spinach mixture between them (should be about a tbs and a half in each one, but that's approximate). Crack an egg over each cup, adding a little bit of freshly ground black pepper on top if you like (I like) and then bake for 15-20 minutes or until egg whites are almost (but not completely!) set. They should look just slightly wet right around the yolk (like a poached egg) if you want your yolk to be runny (which you do, trust me). Enjoy!
