Cheesy Spinach Egg Cups

• 2 Tablespoons Unsalted Butter
• 12 ounces, weight Frozen Chopped Spinach, Thawed And Squeezed Dry
• 3/4 teaspoons Kosher Salt
• 1/2 teaspoons Ground Black Pepper
• 1/4 teaspoons Dried Marjoram (optional, But It Pairs Nicely With Egg)
• 2 ounces, weight Shredded Cheddar Cheese
• 6 whole Extra Large Eggs

1. Place a rack in the center oven position and preheat oven to 375 F. Spray a 24-count mini muffin pan with Bakers Joy; set aside.
2. In a non-stick skillet over medium-high heat, melt butter.
3. Add squeezed spinach, salt, pepper and marjoram.
4. Stir for 3-4 minutes until spinach is dry and begins to brown a little.
5. Remove spinach from skillet and cool completely.
6. Place cooled spinach, cheddar cheese, and eggs in a blender and process on low until ingredients are well combined and the spinach and cheese are chopped into small pieces.
7. Pour mixture into prepared mini muffin tin.
8. Bake for 10 minutes, remove from oven and allow to cool for 1-2 minutes before removing from pan.
9. Serve hot or at room temperature.

butter, kosher salt, ground black pepper, dried marjoram, cheddar cheese, eggs

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/cheesy-spinach-egg-cups/ (may not work)