I’m on a bfast quest for some weekly fun not sweet breakfasts. I used my all-time-fav freezer ingredient: creamed spinach! These breakfast cups are so flavorful, full of texture, and couldn’t be easier. Easy like 3 ingredients easy. Puff pastry, eggs, frozen creamed spinach. Easy peasy!
1 sheet of frozen puff pastry
1 package creamed spinach
Preheat the oven to 375-degrees.
Scramble eggs until cooked through, but not over cooked.
Warm the creamed spinach according to the package.
Roll the puff pastry out until even. Cut into 6 squares. Lay each square into a muffin tin.
Divide the egg into each cup, and spoon the spinach on top.
Pinch together opposite corners.
Bake for 15-20 minutes until puffed up and golden brown.
I was making them in advance so I took them out of the oven on the earlier side. I toasted them in the toaster oven for breakfast time. I loooved these guys. How cute are they? The creamed spinach was so perfect in these functioning as sauce. The puff pastry is crispy and buttery.