Cheesy Spinach Egg Cups

from ButterYum
makes 24 mini egg cups


  • 2 tablespoons unsalted butter
  • 12 ounce bag frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried marjoram (optional, but it pairs nicely with eggs)
  • 6 extra large eggs
  • 2 ounces shredded cheddar cheese


  1. Place a rack in the center oven position and preheat oven to 375F.
  2. Spray a mini muffin pan with Baker's Joy; set aside.
  3. In a nonstick skillet over medium-high heat, melt butter.
  4. Add squeezed spinach, salt, pepper, and marjoram; 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.  Serve hot or at room temperature.