I love batch cooking. And the more I walk this mama road the more I love it. Not because I'm soooo busy, but just for the simple fact that as Rae gets older and we add more tiny people to our family, the more I want to focus on what matters: them. I love having my time freed up to linger at the park a little longer in the afternoon, or snuggle a little longer because I'm not stressed about what we will be eating and if I have time to make it. Can anyone relate?
I throw things together on a daily basis, and these egg cups are no different. I was making Rae eggs for breakfast almost every day and wondering how I could get more green veggies into her diet so I just decided to pre-make some mini egg "cupcakes" for her! Surprisingly, she eats them up and that makes my heart very happy :)
These make about 12 mini cups, so enough for a week! I just toss them all in a Tupperware or a plastic baggie and keep them in the refrigerator, reheating when needed.
- 4 eggs
- splash of water
- salt and pepper to season
- 1/2 cup grated cheese, any kind
- 1/2 cup shredded spinach
- non-stick cooking spray
Preheat oven to 350 F
Crack eggs into a bowl with a splash of water, salt and pepper, and whisk. Grate some cheese into the bowl, I eyeball it, but about 1/2 a cup is good. Shred about half a cup (again, I eyeball it, whatever looks about right!) of spinach with your hands into the bowl. You could also chop the spinach up with a knife but......less dishes wins. Whisk everything together. Spray a mini cupcake pan with nonstick cooking spray and spoon egg mixture into the cups, about 3/4 full.
Bake for 10-12 minutes. Store in the refrigerator for 1 week.
If using a regular size cupcake pan, increase bake time to 18-20 minutes. You might want to use a clean knife or toothpick to check that they are completely cooked through.
* Makes about 12 mini cups