Asparagus and Spinach Egg Cups

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READY IN: 35mins
YIELD: 12 Cups
UNITS: US

INGREDIENTS

Nutrition
  • 12
    pancakes (if pancakes, make sure the batter is thin for a thin pancake) or 12 crepes (if pancakes, make sure the batter is thin for a thin pancake)
  • 34
    cup asparagus, 2 inch tips
  • 1
    cup spinach, fresh
  • 12
    cup onion, chopped
  • 6
    eggs, large
  • 14
    cup milk (cream ok and would be richer)
  • 1
    cup cheese, grated (the flavor you choose will greatly affect the result, consider mixing 2 different cheeses)
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DIRECTIONS

  • Preheat oven to 350°F.
  • Grease a 12 cup muffin pan or use silicone.
  • Place warm pancakes or crepes in the muffin pan, pushing gently to form to the bowls.
  • Bake for 4-5 minutes or until lightly crispy around the edges. Set aside.
  • Melt butter in a skillet over medium heat. Add onion and asparagus then saute for 3-4 minutes. Add spinachh and cook for 3 minutes. Remove from heat and drain well. Set aside.
  • Whisk together eggs, milk, salt and pepper.
  • Scramble in lightly greased skillet over medium heat until just set. Remove from heat and fold in sauteed veggies.
  • Fill pancake bowls with mixture.
  • Top with cheese.
  • Bake 7-10 minutes or until cheese has melted.
  • Serve immediately.
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