Spinach Egg Cup, Scrambled Egg Cups, Egg and Spinach Breakfast Cups, by rosevine Cottage Girls

Spinach Egg Breakfast Cups

This was part of a lovely brunch that Cheyenne made for Mother’s Day. These delicious Spinach Egg Cups were so delicious and perfect for a fancy brunch, a buffet or even a grab and go make ahead breakfast for you and your family.
Spinach Egg Cup, Spinach Egg Quiche, by rosevine cottage girls

Spinach Egg Breakfast Cups

The Crust

2 Cups Organic All Purpose Flour
3 Teaspoons Baking Powder
2 Teaspoons Organic Raw Sugar
1/2 Teaspoon Cream of Tartar
1/4 Teaspoon Sea Salt
1/2 Cup Grassfed Butter
2/3 Cup Organic Milk

Stir together in a medium size bowl flour, baking powder, sugar, cream of tartar and salt. Cut in butter until crumbly. Add milk, and stir until combined, but don’t over stir. Roll out and mold into a muffin tin (this should make 4-5)

The Stuffing

4 Eggs Scrambled eggs (seasoned how you like it)
3 Tbsp Diced Ortega Chilies
3 Tbsp Of Spinach
2-3 slices Nitrate Free Bacon fried and chopped

Cook the eggs seasoned how you like them, add chopped bacon and cheese. Spoon into Muffin Tins. If you want you can add a little (or a lot) more cheese. Bake at 350 for 10-12 min or until crust is cooked and cheese is melted.


Before you go check out these other recipes:

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