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Goat Cheese and Spinach Mini Egg Cups

Servings 12

2 each


24 pieces unsliced, cured pepperoni, no sugar

10 ounces frozen chopped spinach, thawed and squeezed dry

6 ounces havarti

6 large eggs

2-3 tablepoons of water

1/2 cup goat cheese

2 tablespoons red pepper spread

salt and pepper to taste


  1. Preheat oven to 350 degrees. Well grease 24 cup mini muffin pan.

  2. Place a slice of uncured pepperoni into the bottom of each mini muffin cup.

  3. Top each piece of pepperoni with 1/4 of an ounce of havarti.

  4. Cover each piece of cheese with a portion of the spinach dividing equally among the 24 cups.

  5. Top the spinach with one teaspoon of goat cheese in each cup.

  6. In medium bowl crack the six eggs and whisk until combined. Add the water and mix again. Add salt and pepper as desired. Eggs should be combined where it pours easily and seeps around the filling and just comes below the top of each muffin cup.

  7. Top with 1/2 teaspoon red pepper spread in each cup.

  8. Bake in preheated oven for 10-13 minutes until eggs are just set.

  9. Let cool in pan for 5 minutes before removing.

  10. Serve immediately. Can be refrigerated and reheated if desired.

Per 2 mini cup serving

Energy: 152

Carb: 1.8g 7.6%

Protein: 10g 42.4%

Fat: 11.8g 50%

*Nutritional value calculated by the exact ingredients used

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