Cheesy Spinach Egg Cups

1. 1

   Place a rack in the center oven position and preheat oven to 375 F. Spray a 24-count mini muffin pan with Bakers Joy; set aside.

2. 2

   In a non-stick skillet over medium-high heat, melt butter.

3. 3

   Add squeezed spinach, salt, pepper and marjoram.

4. 4

   Stir for 3-4 minutes until spinach is dry and begins to brown a little.

5. 5

   Remove spinach from skillet and cool completely.

6. 6

   Place cooled spinach, cheddar cheese, and eggs in a blender and process on low until ingredients are well combined and the spinach and cheese are chopped into small pieces.

7. 7

   Pour mixture into prepared mini muffin tin.

8. 8

   Bake for 10 minutes, remove from oven and allow to cool for 1-2 minutes before removing from pan.

9. 9

   Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.