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Baked Egg Cups & Saucy Mama Giveaway

baked egg cupI like a good cooking challenge. When I heard about Saucy Mama's Fabulous with Five contest for food bloggers, I had to give it a shot. The competition required creating a recipe with a Saucy Mama condiment and only five additional ingredients. baked egg cup ingredients Having an abundance of backyard chicken eggs, I devised a simple and healthy breakfast or lunch dish. Each individual serving includes plenty of protein and, thanks to wilted spinach, a good dose of vitamins and minerals.

The recipe is perfect for a family on the go: make a triple batch and keep in the fridge for quick breakfasts or healthy packed lunch protein. It can easily be adapted to include the type of optional cheese and vegetables your family likes best.

baked egg cups before bakingbaking egg cups To make Saucy Mama baked eggs, butter two dishes. Swirl in cornmeal for a crunchy crust. In a separate bowl, whisk together eggs, mustard, salt, pepper, and wilted spinach. Don't like spinach? Try steamed broccoli, wilted kale, cooked carrots, or boiled potatoes.

Pour the egg mixture into the prepared bowls and top with your favorite kind of cheese if you like. The pictured dish includes a cheddar cheese topping.

Bake for 25 minutes and serve warm or at room temperature. Store in the fridge for up to four days.

baked egg cup recipe

In addition to providing me with a sampler of mustards and sauces, Saucy Mama wants to give away a condiment package of Saucy Mama Sweet Heat Marinade, Saucy Mama Tarragon Lemon Mustard, and Saucy Mama Pacific Rim Ginger Dressing to one of you!

{Update 5/20: Giveaway has now closed.} To enter the giveaway, comment below with your favorite way to use mustard. Comments must be received with a valid email by midnight on Thursday, May 19. A winner will be chosen by random.org and announced on the Hounds in the Kitchen facebook page and via email on May 20. The winner will have 48 hours to respond or a new winner will be selected.

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Saucy Mama Breakfast Egg Cups makes 2 meal sized servings

1 teaspoon butter 2 tablespoons cornmeal 4 eggs 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup wilted fresh spinach (about two large handfuls) or thawed frozen spinach or your favorite vegetable 1 teaspoon Saucy Mama dijon mustard 1/2 cup shredded cheese (optional)

1. Butter two one-cup sized oven safe dishes. 2. Place 1 tablespoon cornmeal into each dish and turn to coat the butter with cornmeal. 3. In a small bowl, whisk eggs, salt, pepper and mustard. Stir in wilted spinach. 4. Pour egg mixture between two dishes. Top with shredded cheese, if using. 5. Bake in a 350 degree F oven for 25 minutes or until cooked through and browned on top. 6. Eat in the cup or turn out of cup to serve.

NB: You can bake these cups ahead and store in the fridge for up to four days. Eat chilled or reheat for 30 seconds in a microwave.[/print_this]