just a smidgen

Sunny Spring Egg Cups

Spring Egg Cups 3

What would spring be without a little fresh egg cup recipe?

This is a variation of a little baby Frittata recipe I found on All Recipes.

{ If you’re looking for a bigger frittata, try my Breakfast in Bed Frittata below! }
frittata 2

These wee cups are so quick and yummy. Best of all my daughter packed one for lunch with a salad the next day.Spring Egg Cups 1

 

The original recipe was more Mexican inspired with cumin. I prefer the milder, buttery taste of tarragon in the morning.

Enjoy!

ꂦ

Sunny Spring Egg Cups
 
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Cook time
Total time
 
Ingredients
  • 12 large slices of back bacon or ham (sliced thick)
  • 6 ounces frozen, chopped spinach*, thawed and drained
  • 1 cup ricotta cheese
  • 2 tbsp sour cream
  • 1/2 cup grated Parmesan cheese
  • 4 eggs
  • 1/4 cup whole milk
  • 1/4 tsp hot pepper sauce, to taste
  • 1 tsp tarragon (or cumin)
  • 2 tsp dried parsley, diced
  • pepper to taste
  • salt to taste
  • 1/2 – 1 cup cheddar cheese, shredded
  • 1 jar Salsa, mild or spicy
  • Avocado, chopped
Instructions
  1. Preheat oven to 350° F.
  2. Line 12 muffin tin with one slice of back bacon. If your bacon is smaller, use 2 or 3 and overlap to make a cup.
  3. In a medium bowl, stir together the spinach, ricotta cheese, sour cream, and Parmesan cheese. Mix until well combined.
  4. In another bowl, beat together the eggs, hot sauce, tarragon, parsley, and salt and pepper to taste. Pour this egg mixture into the spinach mixture and stir well to combine.
  5. Using a small measuring cup, ladle this egg and spinach mixture into each muffin cup.
  6. Sprinkle the tops with cheddar cheese then bake for about 25-30 minutes. Remove from oven to a wire rack and let stand for about 5 minutes. Pop out of the muffin tin and serve hot with avocado and salsa on the side.
Notes
*Tip: My spinach is organic and came frozen in a paper bag. I just slit the top open and microwaved briefly to defrost. Then simply squeeze/wrung the water out of the package.
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Blog Note: Monday appears to be “D Day” for Just a Smidgen to move to a self-hosted site with bluehost. I thought I’d be able to do it myself, but couldn’t. bluehost has an outstanding technical support team that walked me through it.. for free:) But my blog was so massive (it exceeded the size recommended for Export and Import) that I have asked WordPress to kindly help me finish the job. They say you can “see it all happen live” which seems a bit sensational. It will look exactly the same as you see here, so that won’t change (at least for the moment *grin). But I pray that this “D Day” doesn’t mean a big explosion and all of my lovely blog vanishing into Never Never Land. Perhaps check your spam folder periodically to see if my comments have landed there? See you on the other side! If you can’t find me.. I’ll just come find you. ꂦ

p.p.s. A very wise fellow blogger ( thank you, “Our Growing Paynes”) asked if I you have to refollow me. That’s an excellent question and I have absolutely no idea. I will be posting a blog post on Tuesday so if you don’t hear from me in your inbox or in the Reader.. you may want to do so. I’m trying not to be stressed by all this.. I’m sure we will reconnect:D xx

 

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