Southwest Egg Cups are a delicious twist on easy muffin tin meals.
Loaded with spinach and salsa, Southwest Egg Cups make for a tasty and easy gluten-free breakfast or snack. Serving a crowd or on-the-go? Don’t sweat it! Southwest Egg Cups make portion control easy and manageable, no matter how many you’re serving.
For the best texture, use thick salsa.
- Gluten-free nonstick cooking spray
- 1 teaspoon olive oil
- 4 cups fresh spinach
- 12 large eggs
- ½ cup thick salsa, mild, medium or hot
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Preheat oven to 350° F. Grease 12 standard muffin cups with nonstick cooking spray. Set aside.
Heat olive oil in a large nonstick skillet over medium-high heat until it shimmers. Add the spinach. Cook, frequently stirring, until soft and wilted. Remove pan from heat and allow spinach to cool, about 5 minutes. Place spinach on a cutting board and roughly chop.
Whisk eggs in a large mixing bowl. Stir in chopped spinach, salsa, salt and pepper. Divide evenly among greased baking cups.
Bake until set, about 18 minutes. Remove from oven. Allow egg cups to cool in the pan for five minutes. Run a sharp knife around the edge of each cup to loosen.
Store leftovers wrapped in the refrigerator for up to three days. Serve chilled or reheat gently in the microwave on low power.