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The Little Kitchen

Quick and easy recipes you can make for your family and friends. Published by Julie Tran Deily

Spinach & Dubliner Cheese Egg Cups

Julie Deily · 41 Comments

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I love cheese. I love, love cheese. I love a good cheese and in our house, we usually buy blocks of cheese and freshly grate it for our meals. When I first tried Kerrygold cheese last year (after winning a year's supply of their cheese – yes I did!), their Dubliner cheese was a clear favorite for me. It's a little tart and very creamy, melts nicely and goes well in many dishes. I have made a cheese sauce for steak with it and I love having eggs scrambled with Dubliner on an everything bagel! For our little appetizer dinner for Super Bowl Sunday this year, I made this Dubliner artichoke dip and loved it (mental note: must make that again soon).

For this recipe, I was inspired by a recipe that Mary's Bites posted. I love making my version and having them with waffles for breakfast (and dinner) and have even brought leftovers to work to have a nice little late morning snack. They are so simple to make and the flavor combinations are endless. I have even thought of using swiss cheese or even adding artichokes. You can even add bacon if you wanted too, just be careful not to over fill them!


Fill the cups halfway with hash browns, I like the refrigerated ones. Bake for 20-23 minutes at 375 degrees.


I alternate by adding a little bit of spinach then cheese and then repeat so I can layer the flavors.


You can call them egg cups, mini crustless quiches or even mini omelet, I'll just call them darn good! I love the spinach flavor together with the Dubliner cheese. I won't tell you how many of these I can eat in one sitting!


Can you see the hash browns? Next time, I may try these in a mini muffin pan, they would be perfect as an appetizer for a small party.

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Spinach Dubliner Cheese Egg Cups from thelittlekitchen.net
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Spinach & Dubliner Cheese Egg Cups

Ingredients

  • olive oil cooking spray
  • about 1/3 of a 20 oz. bag of refrigerated hash browns
  • about 1/2 of a 10 oz. box of frozen spinach, thawed
  • 4-5 oz of shredded Kerrygold Dubliner cheese
  • 8 eggs, beaten
  • 2 1/2 Tbsp heavy cream
  • salt & pepper

Instructions

  • Preheat oven to 375 degrees and spray a regular-sized 12 cup muffin tin with olive oil cooking spray (wipe the excess spray off).
  • Add hash browns to each muffin cup, only to about a little less than half the height of the cup. Bake for about 20-23 minutes, until some of the hash browns have browned.
  • 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 cup (I used a measuring cup with spout for easy pouring). Top with a pinch of spinach and another pinch or two of Dubliner cheese.
  • Bake for 12-15 minutes until eggs are firm. Allow egg cups to sit in the tin for a few minutes before running a butter knife around the sides to loosen. Serve with Dubliner cheese sprinkled on top.
Spinach Dubliner Cheese Egg Cups from thelittlekitchen.net
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Disclosure: Huge thanks to Kerrygold, a sponsor of mine. I only share my favorite brands and products and ALL opinions are always my own.

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Julie of The Little Kitchen

Hi, I'm Julie!

Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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    1. Nannette says

      I would like to try to make these in a mini muffin pan, they would be perfect as an appetizer and also add a little brown sausage to some of them. Do you have any directions for this?

      Reply

      • Julie Deily says

        Hi Nannette, I don’t as I have not tried them in a mini muffin pan. I’m sure it would work well and you would just need to adjust measurements and baking time. If you try it, please let me know how it goes.

        Reply

    2. Megan says

      Yeah so I am making these in the morning. Just got back from the grocery store and completely forgot to get the heavy cream. I have no milk…so I am going to use butter instead….I REALLY hope it works…..

      Reply

      • Julie Deily says

        The year is about to be up! 🙁 I’m obsessed with dubliner too. It’s is awesome in and on top of eggs. I love it in eggs on an everything bagel. I hope you and your boys enjoy them! 🙂

        Reply

    15. Leah @ LoftyBites says

      mmmm cheese! I just made a frittata and was looking for my next egg recipe. These look so tempting that I pinned it to my Pinterest board immediately! Will let you know how they turn out 🙂

      Reply

    22. Madi @ Sit Down and Eat Your Peas! says

      I have an overwhelming love for breakfast food which is only surpassed by the ocean of love I have for cheese! haha these look uh.MAZING! I’ll have to try something like em this weekend when I’m craving some eggs and cheese. You won a year’s supply of cheese? Hoo-ly! Literally. My dream.

      Reply

    23. Eliz says

      Wow, I’m crazy about cheese snacks like this. Looks yummy, I’ll make it for my family for Friday night dinner and report back how it turned out 🙂

      Reply

    25. Carrie says

      Omg Julie you were so right this recipe is right up my alley! I love the Dublinger cheese so much. Can’t wait to make these. Of course I’ll try anything with cheese!

      Reply

    27. Paula says

      I think I would really enjoy these (minus the spinach though) however there are so many other foods you could add to this. Super breakfast and your idea to do them in mini muffin pans for appetizers would be fabulous. Some bacon, some mushrooms…endless possibilities! Great post Julie.

      Reply

    As Seen In

    Better Homes and Gardens, The Pioneer Woman, Taste of Home, Country Living, Southern Living