These Eggs Florentine Cheese Cups are a satisfying, savory breakfast treat that combines the richness of cheddar and cottage cheese with the hearty flavors of spinach and ham. Freeze and reheat for a quick breakfast during the week.
YIELD
12 servingsPREP
10 minCOOK
30 minREADY
60 min
Using two kinds of cheese adds a depth of flavor and creaminess that elevates the dish, while the spinach brings a fresh, earthy taste and a pop of color.
The ham provides a satisfying, salty layer to the cups, balancing out the other ingredients perfectly.
The seasoning in this recipe strikes just the right balance, enhancing the natural flavors of the eggs, cheese, spinach, and ham without overpowering them.
Moreover, the convenience of making these cheese cups in a muffin tin cannot be overstated.
They can also be easily frozen and reheated throughout the week, making them an ideal option for busy mornings when time is in short supply.
Pop one or two into the microwave or oven, and you’ll have a delicious, satisfying breakfast in minutes.
Eggs Florentine Cheese Cups are a tasty, versatile dish with a delightful combination of flavors, textures, and convenience.
They’re a perfect way to start your day with a nutritious, tasty meal that’s as easy to prepare as they are to enjoy.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Generously grease a larger-sized muffin tin or two regular-sized muffin tins. We like to use a silicone muffin pan with a slightly larger footprint but not an oversized one.
Heat olive oil or butter in a 10 to 12-inch (30cm) skillet over medium heat until hot.
Add onions and sauté for about 3 minutes.
Add the ham, spinach, spices, and one tablespoon of flour; continue to sauté until most liquid evaporates. Remove from heat and allow to cool for 5 minutes.
Meanwhile, whisk the eggs, milk, ¼ cup of flour, shredded cheddar cheese, and cottage cheese in a large mixing bowl.
Stir in the ham and spinach mixture. Ladle into the greased muffin cups, ⅞ full or evenly divided between the muffin cups, depending on the size.
Bake for 20 to 30 minutes at 325℉ (160℃) or until cooked through. The time will vary depending on the size and composition of your muffin pan. Metal pans and smaller muffin cups will cook faster.
Cool completely.
Slide a knife or small silicone spatula around each egg cup to loosen it and remove it from the pans.
Reheat on a baking sheet at 325F for about 15 minutes.
Makes about 12 to 18 egg cups.
This recipe can be doubled to make 24 larger or 36 medium-sized cups.
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