Breakfast, often said to be the most important meal of the day, is my favorite meal is the day. On the weekends, with more time on my hands, I have no issues making delicious, hearty breakfast, but on hectic weekday mornings…not as easy.

I’ve been making these cute and delicious egg cups on Sundays that I can have anytime during the week. They’re great for a quick breakfast with a piece of toast and even perfect for lunch with a side salad.

Ingredients:

• 1 Tbsp. vegetable oil
• 5 ounces baby spinach
• 4 large eggs
• ¼ cup water
• ½ tsp. each salt and pepper
• ½ cup shredded sharp cheddar cheese

Directions:

1. Preheat the oven to 350 degrees.
2. Generously coat two 4-ounce ramekins (or other small dishes) with cooking spray.
3. Warm the oil in a large skillet over medium-high heat, add the spinach and sauté until fully wilted, 3-4 minutes. Set aside to cool for a few minutes.
4. In a large mixing bowl, whisk the eggs with the water, salt and pepper until fully blended, about 1 minute. Don’t whisk less than a minute if you want fluffy, light eggs.
5. Divide the cooked spinach in the ramekins. Divide the cheese over the spinach then pour the gg mixture over the cheese and spinach. Use a small fork to gently move the spinach and cheese around so the egg mixture gets evenly distributed to the bottom of the ramekins.
6. Place the ramekins on a sheet tray to catch any drips and bake for about 25 minutes, or until the egg is set and not jittery.
7. Let the egg cups cool completely then cover in plastic wrap and refrigerate until ready to use.
8. To reheat, cover a ramekin with a paper towel and microwave for 60-90 seconds.

Makes 2 servings.