Baked Eggs in Spinach Cups

Baked Eggs in Spinach Cups

May 18, 2021
Alice
Breakfast, Brunch, Recipes

Baked Eggs in Spinach Cups

Recipe By: Alice Morrow

Ingredients

1 (10-oz.) pkg. frozen chopped spinach
2 T. butter
2 T. finely chopped onion
2 T. flour
1 t. chicken-flavored bouillon granules
1 c. milk
1 (2-oz.) jar diced pimiento, drained
1 t. salt
1 t. pepper
¼ t. ground nutmeg
4 eggs
½ c. shredded cheddar cheese
Grated parmesan cheese
3 slices bacon, cooked, crumbled

Instructions

Baked Eggs in Spinach Cups
Cook spinach according to pkg. directions. Drain and press out as much moisture as possible. Set aside.
Melt butter in heavy saucepan over low heat. Add onion and sauté until tender.
Stir in flour and bouillon. Cook 1 minute and stir constantly.
Gradually add milk, over medium heat, stirring constantly, until thicken and bubbly.
Stir in pimento, salt, pepper and nutmeg.
Add in spinach and mix well.
Spray 4 (6-oz.) custard cups with PAM. Spoon spinach mixture into and spreading sides slightly higher.
Break an egg into each cup and sprinkle with a little salt and pepper.
Bake 350 for 25-30 minutes or until set.
Sprinkle with cheese and bacon. Bake another 3-5 minutes or until cheese melts.

Notes

*****For a change, after placing spinach mixture in, lay a piece of Canadian bacon and then the egg.

Baked Baked Eggs in Spinach Cups Eggs featured Spinach

Alice