Eggs in Spinach Cups

Preparation info

  • Difficulty

    Easy

  • Makes

    8

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

No need to cut up spinach when you buy the frozen chopped kind

Ingredients

  • 2 (10 oz.) pkgs. frozen chopped spinach, cooked and drained
  • 1 can condensed cream of mushroom soup
  • ¼ tsp. onion salt
  • 8 eggs
  • Paprika

Method

  • Mix spinach with soup and onion salt. Butter 8 (6 oz.) baking cups; line with spinach; break one egg into each cup. Bake in slow oven (325°) 15 minutes. Sprinkle with paprika.