Recipe: Baked Spinach and Egg Cups

This recipe comes to you from Chef Beth of Caregivers Kitchen.  You can see a video of how to prepare this dish in the course: Mealtime with Alzheimer's & Dementia.  (If you are interested in this course and it's not in your course list, please ask your supervisor to assign it to you.)  

Baked Spinach and Egg Cups; Serves 6 (Each serving has 100 calories, 190 mg sodium and is a 0 carb choice.)

These finger-friendly egg cups are a healthy start to the day.  Each cup has 8 grams of protein and a full serving of vegetables. Spinach, tomato and Feta cheese are a traditional trio but substitute with your favorite vegetables and cheese combinations.  This recipe makes 6 cups, but leftovers can be refrigerated up to 4 days or frozen up to 4 months. 

Essential Equipment

• cutting board
• serrated and chef knife
• medium mixing bowl
• muffin pan - 6 cups
• measuring cups
• spoon
• whisk or fork
• food thermometer

Ingredients

• 6 eggs or 1½ c. egg substitute
• 1½ c. fresh spinach, chopped
• 1 roma tomato, diced
• ½ c. Feta cheese crumbles (or other strong flavored cheese)
• salt and pepper (optional)
• cooking spray

1.       Preheat the oven to 350°F and spray a 6-cup muffin pan with cooking spray.

2.       Wash and chop the spinach and tomato. Divide between the muffin cups.

3.       In a medium bowl, scramble the eggs until foamy, season with salt and pepper.

4.       Carefully pour the eggs over the spinach and tomato.  Top with Feta cheese.

5.       Bake for 20-22 minutes or until the egg is set and the temperature has reached 160°F when measured with a food thermometer.

6.       Allow to cool for 5 minutes before serving.

CONTAINS: EGGS, MILK