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–+ servings

Spinach Egg Nests

Baked spinach egg nests are easy breakfast cups made in a muffin tin with garlicky buttered spinach, melted cheese, and a perfectly set egg. Great for meal prep and quick reheating.
Amanda
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 6 nests

Equipment

  • Muffin tin (6-cup or 12-cup)
  • Mixing bowl
  • Skillet
  • Spoon or spatula
  • Cheese grater (if shredding)
  • Measuring cups and spoons
  • Knife and cutting board
  • Paper towels or clean kitchen towel
  • Oven

Ingredients

  • 10 oz fresh spinach or frozen spinach, thawed and squeezed very dry
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1 cup shredded cheese cheddar, mozzarella, or a mix; plus extra for topping
  • 6 large eggs
  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper plus more for garnish
  • 2 tbsp extra shredded cheese for topping (optional)

Instructions

  • Preheat the oven to 375°F (190°C). Grease a muffin tin well with cooking spray or butter.
  • In a skillet over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant.
  • Add the spinach and cook until wilted (or warmed through if using thawed frozen spinach). Let cool slightly, then squeeze out excess moisture with paper towels or a clean towel.
  • Divide the spinach mixture evenly among 6 muffin cups, pressing it up the sides to form a nest with a well in the center.
  • Sprinkle a little shredded cheese into each nest. Crack one egg into the center of each. Season with salt and black pepper.
  • Top each egg with a small pinch of extra cheese, if desired. Bake for 12–15 minutes, until the whites are set and the yolks are done to your liking.
  • Cool in the pan for 2–3 minutes. Run a knife around the edges and lift the nests out gently. Finish with a little extra black pepper and serve warm.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 5–7 minutes for best texture (microwave works but may be softer).
Make-ahead: Cook and squeeze the spinach mixture the night before and store refrigerated, then assemble and bake in the morning.
Moisture tip: If using frozen spinach, thaw completely and squeeze very dry. Too much moisture can make the cups watery.
Doneness: Bake closer to 12 minutes for runnier yolks and closer to 15 minutes for firmer yolks. Eggs continue to set slightly after you remove the pan from the oven.
Variations: Swap cheeses (feta, cheddar, mozzarella) or add finely chopped mushrooms, tomatoes, or cooked bacon.

Nutrition

Calories: 210kcal | Protein: 14g | Saturated Fat: 9g | Cholesterol: 220mg | Sodium: 360mg