You can call them egg cups, mini crustless quiches or even mini omelet, I’ll just call them darn good! I love the spinach flavor together with the Dubliner cheese.
I have brought leftovers to work to have a nice little late morning snack. They are so simple to make and the flavor combinations are endless. I have even thought of using Swiss cheese or even adding artichokes. You can even add bacon if you wanted too, just be careful not to over fill them.
olive oil cooking spray
of a 20 oz. bag of refrigerated hash browns
of a 10 oz. box of frozen spinach, thawed
shredded Kerrygold Dubliner cheese
salt and pepper
Preheat oven to 375 degrees and spray a regular-sized 12 cup muffin tin with olive oil cooking spray (wipe the excess spray off).
Add hash browns to each muffin cup, only to about a little less than half the height of the cup. Bake for about 20-23 minutes, until some of the hash browns have browned.
Beat eggs with heavy cream and add salt and pepper. Layer a little bunches of spinach and cheese into each cup. Add egg-cream mixture to each muffin cup filling to about 2/3 of the height of each cup (I used a measuring cup with spout for easy pouring). Top with a pinch of spinach and another pinch or two of Dubliner cheese.
Bake for 12-15 minutes until eggs are firm. Allow egg cups to sit in the tin for a few minutes before running a butter knife around the sides to loosen. Serve with Dubliner cheese sprinkled on top.