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Anytime Egg Cups


8 – 12 egg cups depending on the size of the muffin tins

  • 9 eggs
  • Salt and pepper to taste
  • 1 10-oz bag baby spinach
  • 1 medium onion, finely chopped
  • 1 Tbsp extra virgin olive oil or canola oil
  • 1 cup reduced-fat cheddar cheese, grated
  1. Preheat oven to 375°F
  2. Grease muffin pan very well with oil.
  3. Heat sauté pan on medium low heat. Add oil; sauté onions until translucent.
  4. Crack eggs in bowl, beat like making scrambled eggs. Salt and pepper to taste
  5. Assembly:
      •      In each muffin cup add 2-4 spinach leaves.
      •      Add onions
      •      Add 1 Tbsp  cheese
      •      Spoon egg mixture into each muffin cup to 2/3 full.
  6. Put tins in oven. Bake 10-20 minutes (time dependent on size of muffin pan). 
Check for doneness; use a toothpick, and top of eggs should be nicely browned on top. Be careful not to overcook.  
  7. Cool in pan (at least 5 minutes). Use a dinner knife, run the blade around the perimeter of each egg to loosen and remove.
  8. Freeze some for later use.

IBD-AID Phases II & III (as tolerated)

For IBD-AID Phase I, may need to pureed onion and spinach (as tolerated)