This hearty breakfast is easy to meal prep at the beginning of the week. I cheated a little bit with the Hollandaise sauce because I had a packet of Hollandaise mix that I wanted to use up. The mix actually turned out fine as a helper, but I added a little extra lemon juice to bump up the flavor. Personally, I think that Hollandaise sauce is just as easy to make from scratch as the mix, but the mix tasted fine especially with the fresh flavors of these savory eggs.
Ingredients
1 cup spinach, rough chopped
1/2 cup Mexican blend cheese
1/2 red pepper, chopped
2 green onions, chopped
Salt and pepper to taste
6 eggs
1 packet Hollandaise sauce mix
1 Tbsp. lemon juice
1 pinch of paprika
Instructions
In a medium-size bowl, combine the veggies and cheese. Toss thoroughly.
Spray a 6-cup muffin tin with cooking spray. Divide the spinach between the six muffin cups. You can add more cheese on top of the spinach if desired. Season with salt and pepper.
Crack an egg into each muffin cup. Season the egg with salt and pepper. Bake at 350 degrees for 30 minutes or until eggs are done to your liking.
While the eggs are cooking, prepare the Hollandaise sauce. Now, homemade Hollandaise sauce is easy to make, but I so happened to have a packaged mix that I needed to use up. I prepared the Hollandaise sauce according to the package directions, but I added a little extra lemon juice to boost the flavor.
Serve each egg cup with some Hollandaise on top. I actually meal prep these by placing the cooked eggs in a square cupcake carrier with the Hollandaise sauce in a small container. The eggs and the sauce fit nicely in the cupcake carrier for easy grab, heat and eat breakfast.
To reheat, pop one of the egg cups onto a microwavable plate and spoon some Hollandaise on top. Microwave for 30 seconds or until hot all the way through.
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