spinach and goat cheese egg cups

I created my first post-op recipe!  I just made these and they are delicious.  If you don't like goat cheese then you can try any kind of cheese you want.  I'm a big fan of goat cheese and happened to have some of the herbed variety in the fridge.  If you use a mild cheese you might want to add about a 1/2 teaspoon of thyme, or any other seasonings to complement the cheese you use, to the egg mixture to give it a little more flavor.  But, really, the herbed goat cheese is delicious and has all the seasoning you need.  It's readily available in the cheese section at the grocery store. 


Spinach and Goat Cheese Egg Cups

Makes 12 individual servings

Each cup contains:  90 calories, 6g fat, 1.5g carbs, and 7 g protein.

1 package frozen chopped spinach, defrosted (or 2 cups fresh, washed and roughly chopped) 
1 tsp minced garlic
Butter flavored cooking spray
1/4 teaspoon red pepper flakes (more or less depending on your taste)
8 large eggs
1/4 teaspoon salt
Dash black pepper
5 oz herbed goat cheese, crumbled

Note:  Make sure you keep the goat cheese cold until ready to use.  It becomes creamy as it warms up and will be tough to handle.

Preheat the oven to 350.

Spray a frying pan with cooking spray and heat the garlic on medium heat for about 30 seconds. Add the spinach and red pepper flakes and cook about 5 minutes.  If using fresh spinach, heat until spinach is wilted.

Beat the eggs with the salt and pepper. Add the spinach mixture to the egg mixture.

Spray a regular 12-cup muffin tin with cooking spray.  Spoon the egg mixture into the cups. Sprinkle the tops with goat cheese. (You could push the cheese down into the mixture, if preferred.  Then you'll have warm nuggets of cheese inside when you cut them open.) Bake until they are set in the center, about 20 to 25 minutes.  Pop them out of the pan within 10 minutes so they don't stick to the bottom of the pan.  I'm not sure if I left them in the pan on the stove too long, or if I didn't spray a few cups as well as I thought I did.  

These taste best when warm from the oven, but they will chill or freeze and reheat just fine for at least 4 to 5 days.  If using the microwave to reheat, use 60% power so they don't turn out rubbery or hard around the edges.  100% power might kill them.