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Whole Grain Florentine Egg Cups

Whole Grain Florentine Egg Cups

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Roman Meal(R)

Roman Meal®

Whole grain bread cups stuffed with eggs, spinach and feta; quick, easy and delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 F.
  2. Trim crusts from bread. Press gently into 6 muffin cups forming cups. Bake 20 minutes until golden brown; remove from oven.
  3. Spray medium skillet with nonstick cooking spray; heat over medium heat. Add eggs, spinach, cheese, oregano and salt and pepper. Cook, stirring occasionally, until desired degree of doneness.
  4. Fill bread cups with cooked egg and cheese mixture, dividing ingredients evenly. Top with oregano sprigs if desired.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Detroit Rebelle
11

Detroit Rebelle

5/24/2010

I found this recipe searching by ingredients because all I had at home were eggs, spinach and feta. I used regular wheat bread, and also a few wheat tortillas that I also had lying around. I didn't have any oregano. I made eight of these for me and my fiance for breakfast. I think saying one cup is a serving is a little misleading. Three or four will fill you up. I really liked how light-tasting these were. I used about five whole eggs, and then two eggs with just the whites, to make the egg mixture a bit fluffier. Overall, these are great because they're light and very easy to make. I'm not judging the flavor too much because I didn't follow the recipe exactly. My boyfriend ended up adding hot sauce to his, probably because of the blandness, which is probably my fault, not the recipe's.

Mayumi
2

Mayumi

4/28/2013

I made these this morning! The only real changes I made were adding mushrooms, cutting it down to two eggs and subbing in egg whites and a few extra spices. My neighbor raved over them! and so so easy to do! Thanks for such a great recipe!

Krysie
0

Krysie

7/10/2013

Delicious "change of pace" for breakfast! I had fresh basil from the garden so I substituted that for the spinach. It worked out very well. I really liked the crispy "cup" and the soft, flavorful egg mixture inside. The egg cups looked as good as they tasted. I feel that most people will eat 2 egg cups (rather than 1) for a serving. Will be making again.

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