These fun bites are made with slices of whole wheat bread that are rolled out and pressed into a muffin pan. Crack an egg into each cup and bake with spinach and goat cheese for a nutritious breakfast that will fuel you up for the day ahead.
Ingredients
- 2 cups packed fresh baby spinach
- 8 slices whole wheat bread, crusts removed
- Cooking spray
- 8 large eggs
- 2 oz. goat cheese
- 2 Tbsp. finely chopped fresh chives
Steps
- Preheat oven to 350°F. In a medium microwave-safe bowl, combine spinach and 2 tablespoons water. Season with salt and pepper. Cover with vented plastic and microwave until wilted, 2–3 minutes.
- Meanwhile, with a rolling pin, roll bread slices until thin. Lightly coat 1 side of each slice with cooking spray. Press into cups of a muffin pan, sprayed-sides down. Drain spinach and divide half of spinach among cups. Crack an egg into each bread cup. Season eggs with ¼ teaspoon each salt and pepper.
- Top eggs with remaining spinach and crumble goat cheese on top. Bake until whites are set and yolks are cooked to desired doneness, 15 minutes. To serve, garnish with chives.
This recipe is
- Vegetarian
- Nut-free
Tags
- grab-and-go breakfast
- Fresh Magazine March April 2026
- Healthy Breakfast
- Meal Prep
- baked egg cups