These egg cups are a snap to prepare and they make a great snack or main dish for breakfast, lunch or dinner. Oh, the recipes that come together when your children or loved ones are allergic to gluten! This savory and gluten-free recipe brings out the incredible creamy texture and amazing taste of Swiss cheese, making this a favorite in my home. It’s an uplifting dish that is perfect for the spring and summer when you don’t feel like slaving over the stove for pancakes or waffles. For a complete breakfast, serve this dish with a bowl of fruit or salad to round out the protein and healthy carbohydrates your getting from these egg cups. Another great thing about these egg cups is that they keep in the fridge for up to three days, If you don’t finish all six, the leftovers are the perfect thing to prep and then take to work or school. And since they’re nut-free, they pass the school test! It can be hard to feed kids, especially if they have allergies, but I’ve found that the little ones love these eggcups too. They’re also fun meal option for a Meatless Monday kids dinner. My favorite way to enjoy these egg cups? It’s a brilliant approach to sandwiches for a picnic or an evening concert under the stars. Simply assemble these cups a few hours before you plan to eat them and they’ll be perfect. Serve them with salad if you want to make them a finger food! I topped these cups with sesame seeds, which are a nutritional powerhouse- they’re a great source of calcium, iron, and magnesium. They add a crunch and texture to these baked egg cups and are a wonderful finish to recipes!
- 2 Tbsp. Kerrygold Salted Butter
- 6 slices gluten-free sandwich bread
- 2 cups finely chopped fresh baby spinach
- 3 Tbsp. finely chopped fresh basil
- 1/2 cup grated Kerrygold Swiss Cheese
- 6 large eggs
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- 1/4 tsp. chili powder
- 1 tsp. sesame seeds
1. Preheat oven to 375 degrees F. Grease a 6 cup muffin tin with butter; set aside.
2. Using a rolling pin, slightly flatten each bread slice. Place each slice into each muffin tin cavity. Using a teaspoon, divide spinach, basil, and Swiss cheese amongst the 6 bread cavities. Then, crack an egg on top of each. Sprinkle with sea salt, pepper, chili powder and sesame seeds.
3. Bake for 20-25 minutes or until eggs are set. Remove from oven and serve warm.