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 ...

Once combined, spoon the spinach mixture into the cups until they’re around halfway full. Optional: Create an egg wash by ...

Stir occasionally. Whisk eggs until smooth and season with salt and pepper. Add in the spinach mixture, almond flour, coconut flour, baking powder and 1/2 cup cheese. Stir until a thick batter forms.

Think of these egg cups as a breakfast riff on corned beef, potatoes, and cabbage. Instead of potatoes, Stewart uses potato bread, and instead of cabbage, she uses spinach (though we think you ...

Whisk together the eggs, cream and a generous amount of salt and pepper until combined. For the mushroom and spinach egg muffins, heat an additional teaspoon of oil in a small frying pan ...

This is a delicious twist on Eggs Benedict and is healthy and delicious. Here's how to make it at home! In a pan, melt the butter and add fresh spinach. Cook until wilted, then season with salt, ...

In this version, poached eggs are perched atop spinach grass, all nestled into puff pastry baskets. Speaking of which, did anyone see which way the Easter bunny went? Lay down fridge-cold puff ...