Cheesy Spinach Egg Cups

Name: Cheesy Spinach Egg Cups
Ingredients: 2 Tablespoons Unsalted Butter; 12 ounces, weight Frozen Chopped Spinach, Thawed And Squeezed Dry; 3/4 teaspoons Kosher Salt; 1/2 teaspoons Ground Black Pepper; 1/4 teaspoons Dried Marjoram (optional, But It Pairs Nicely With Egg); 2 ounces, weight Shredded Cheddar Cheese; 6 whole Extra Large Eggs

7 ingredients

9 steps

Ingredients

2 Tablespoons Unsalted Butter
12 ounces, weight Frozen Chopped Spinach, Thawed And Squeezed Dry
3/4 teaspoons Kosher Salt
1/2 teaspoons Ground Black Pepper
1/4 teaspoons Dried Marjoram (optional, But It Pairs Nicely With Egg)
2 ounces, weight Shredded Cheddar Cheese
6 whole Extra Large Eggs

Directions

1

Place a rack in the center oven position and preheat oven to 375 F. Spray a 24-count mini muffin pan with Bakers Joy; set aside.
2

In a non-stick skillet over medium-high heat, melt butter.
3

Add squeezed spinach, salt, pepper and marjoram.
4

Stir for 3-4 minutes until spinach is dry and begins to brown a little.
5

Remove spinach from skillet and cool completely.
6

Place cooled spinach, cheddar cheese, and eggs in a blender and process on low until ingredients are well combined and the spinach and cheese are chopped into small pieces.
7

Pour mixture into prepared mini muffin tin.
8

Bake for 10 minutes, remove from oven and allow to cool for 1-2 minutes before removing from pan.
9

Serve hot or at room temperature.