Description
This high-protein eggs in muffin tin recipe creates gourmet-looking egg cups perfect for grab-and-go weekday mornings. The harissa and red pepper swirl adds a fiery kick and a vibrant color contrast to the basic breakfast staple.
Ingredients
- 1 tablespoon olive oil
- 120 g (0.5 cup) packed fresh spinach, finely chopped
- 6 large eggs
- 60 ml (0.25 cup) milk (dairy or plant-based)
- 0.25 teaspoon fine sea salt
- 0.125 teaspoon freshly ground black pepper
- 25 g (0.25 cup) shredded mozzarella cheese
- 120 g (0.5 cup) jarred roasted red peppers, drained and patted dry
- 1 to 2 teaspoons harissa paste
- 60 g (2 oz) cream cheese, softened
- 30 ml (2 tablespoons) milk (dairy or plant-based)
- 15 g (1 tablespoon) fresh parsley, finely chopped, for garnish
Instructions
- Prep the Muffin Tin and Swirl Base: Preheat oven to 190°C (375°F). Lightly grease a standard 6-cup muffin tin with olive oil or cooking spray. In a food processor, combine the drained roasted red peppers, softened cream cheese, milk, and harissa paste; blend until completely smooth and creamy, then set aside.
- Prepare the Egg Mixture: In a medium bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and frothy. For easier pouring, transfer the mixture to a glass measuring cup.
- Assemble the Muffin Cups: Evenly distribute the finely chopped spinach into the bottom of each greased muffin cup. Sprinkle the shredded mozzarella cheese over the spinach, creating a base layer. Carefully pour the prepared egg mixture over the spinach and cheese, filling each cup about two-thirds full.
- Add the Swirl and Bake: Dollop approximately 1 to 2 teaspoons of the Roasted Red Pepper & Harissa Cream Swirl into the center of each egg cup. Use a small skewer or toothpick to gently swirl the red pepper cream into the egg mixture. Bake for 15-18 minutes, or until the eggs are set but still slightly tender in the center.
- Cool and Serve: Remove the muffin tin from the oven and allow the egg cups to cool in the tin for 5 minutes. Carefully loosen the edges with a thin spatula or knife before transferring them to a wire rack to finish cooling. Serve warm or at room temperature, garnished with fresh chopped parsley.
Notes
To avoid a rubbery texture, do not overcook the egg cups; they should be set but tender. Ensure excess moisture is removed from the spinach before use to prevent a watery texture. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup (60 g)
- Calories: 120 calories
- Sugar: 2 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 190 mg