Individual Spinach Florentine Cups

This dish can also be served as a light lunch. Serve alongside a chopped salad.

Serves: 8Hands-on: 20 minutesTotal: 40 minutesDifficulty: Medium

Serves: 8


  • 1 package (10 oz.) frozen spinach, defrosted and squeezed dry
  • 1⁄2 medium red bell pepper, seeded and finely diced
  • 1 cup shredded sharp Cheddar cheese, divided
  • 6 large eggs
  • 1 can (12 oz.) evaporated milk
  • 1 tsp. kosher salt
  • 1⁄2 tsp. sweet paprika


  • Preheat oven to 350°F. Line 8 muffin tins with paper or foil liners. Spray each cup with nonstick cooking spray. Divide the spinach, bell pepper, and 1⁄2 cup Cheddar cheese evenly among the prepared cups.
  • In a small bowl, whisk together the eggs, evaporated milk, and salt. Pour evenly over the layers in the ramekins. Sprinkle with remaining cheese and the paprika.
  • Bake for 15 to 20 minutes, or until the egg is set and no longer jiggles in the center. Serve hot.