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Asparagus and Spinach Egg Cups

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“These are pretty and pretty good. You can use your imagination and use other veggies or even some meats.”
READY IN:
35mins
YIELD:
12 Cups
UNITS:
US

Ingredients Nutrition

  • 12 pancakes (if pancakes, make sure the batter is thin for a thin pancake) or 12 crepes (if pancakes, make sure the batter is thin for a thin pancake)
  • 34 cup asparagus, 2 inch tips
  • 1 cup spinach, fresh
  • 12 cup onion, chopped
  • 6 eggs, large
  • 14 cup milk (cream ok and would be richer)
  • 1 cup cheese, grated (the flavor you choose will greatly affect the result, consider mixing 2 different cheeses)
  • salt
  • pepper

Directions

  1. Preheat oven to 350°F.
  2. Grease a 12 cup muffin pan or use silicone.
  3. Place warm pancakes or crepes in the muffin pan, pushing gently to form to the bowls.
  4. Bake for 4-5 minutes or until lightly crispy around the edges. Set aside.
  5. Melt butter in a skillet over medium heat. Add onion and asparagus then saute for 3-4 minutes. Add spinachh and cook for 3 minutes. Remove from heat and drain well. Set aside.
  6. Whisk together eggs, milk, salt and pepper.
  7. Scramble in lightly greased skillet over medium heat until just set. Remove from heat and fold in sauteed veggies.
  8. Fill pancake bowls with mixture.
  9. Top with cheese.
  10. Bake 7-10 minutes or until cheese has melted.
  11. Serve immediately.

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