egg and spinach cups

Do you like spinach? Me too- yep, it’s another I used to hate as a kid-then I tried spinach artichoke dip and changed my mind-er tongue.

You don’t like it still? Never watched Popeye? Hmmm. Don’t fret. I have something else here for you, I’m sure. Try the Idaho Sunrise. That’s a winner.

Now: For us spinach people:  (since everyone else went to Idaho)

Wanna arm wrestle?

For Olive Oyl? What was the little dude’s name that ate the hamburgers? Yet another thing I need to Google.  There was a lot of food in Popeye. And the Flinstones. Yum-Bronto-burgers. No, I never had one, nit they looked really good in cartoon.

Imagine if there was a camera that took pictures in cartoon mode?

Sure we have macro, action, nighttime…why not cartoon? Ooo- I could have fun with that.

Now- this isn’t a typical eggs florentine. I don’t think so at least…

This is eggs-err an egg baked in a biscuit cup lined with a spinach-cheese mixture.

Sound good?

It is.

Tasty and I’m keepin’ it real by making it simple.

I love you guys.

First: open up a (gasp!) can of biscuit dough. I got the store brand “flaky” style- because I was feeling flaky and cheap.

I hate those exploding cans. They scare me every time. It’s the Jack-In-The-Box of the food world.

Roll out each biscuit about 6″. Place in a prepared (make sure you grease) muffin tin.

now, just put it in the compartment- try to get a nice edge over the rim, in case you have big huevos. (That’s eggs in Spanish-but it also means balls in Spanish, too.) We all have big huevos, don’t we?

here’s mine.

Now take your thawed and drained spinach, Parmesan, mozzarella, garlic, salt,pepper and cream cheese and nuke it for about 1-1 1/2 minutes. Don’t worry-the recipe is at the end.

it should look like spinach dip. Yum.

hey! Put that fork down-it’s not dip.

Line your dough with your spinach dip mixture.

Crack an egg in each one. Sprinkle with some Parmesan.

Bake at 425 for 17-25 minutes.

Look at that.

Popeye will propose when you whip these up.

And, they store well. So, you can make these on Sunday and have a few for the beginning of the week, too. Yippee!

To make:


Spinach and egg cups

1 thawed and drained bag of cut-leaf spinach

3 oz cream cheese

1 tbs Parmesan

2 tbs shredded mozzarella

1/2 tsp garlic powder


Microwave this mixture for 1-1 1/2 minutes-until cheeses are melted.

Meanwhile, roll out biscuit dough into 6″ circles and place in a greased muffin tin.

Line each muffin cup with spinach mixture,

Crack one egg in each one (medium works best) and sprinkle with parmesan.

Bake at 425 for 17-25 minutes.


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1 Comment

  1. […] flakey and EASY, The Village Cook’s recipe for Egg and Spinach Cups is more than enough to turn any spinach avoider into a spinach avenger. Michelle adds parmesan, […]

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