Have you seen baked eggs baked in muffin pans lately around Pinterest? There have been quite a few! Seems like the easiest way to make a breakfast. Crack the egg in a muffin pan, bake, come bake about 15 minutes later and you can make an egg sandwich!
Being of the extremely curious and sometimes skeptical nature, I had to try this for myself. I didn’t follow anyone’s recipe because it seemed pretty straight forward. My first try I added some grated Parmesan cheese to the bottom of the muffin tin then added some fresh spinach and cracked the egg on top of it. Although the taste was great and my family loved it, the pictures were something to be desired. The egg almost seemed squished in that little muffin pan. I guess it would have been perfect for an egg sandwich but that wasn’t what I wanted.
- 4 teaspoons olive oil (divided in 2)
- 12 cups fresh spinach (divided in 2)
- 2 teaspoons minced garlic
- 1 cup shredded cheese of choice ( I used a low fat mozzarella)
- 6 eggs