Mexican Street Corn-Style Egg Cups (No Corn, Low-Carb)

Ingredients

• 8 large Eggs
• 1 cup Spinach(optional)
• 1/2 cup Greek yogurt (plain)
• 1 tbsp Mayonnaise(optional)
• 2 tbsp Lime juice
• 1/2 tsp Smoked paprika
• 1/2 tsp Ground cumin
• 1/4 tsp Garlic powder(optional)
• 1/4 cup Cilantro (chopped)(optional)
• 1/2 cup Monterey Jack or cheddar (shredded)(optional)
• 1/2 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Preheat oven to 325°F (163°C). Grease a muffin tin.

2. 2

   If using spinach, sauté briefly until dry; chop finely.

3. 3

   In a bowl, whisk eggs. Stir in spinach (optional), smoked paprika, cumin, garlic powder (optional), salt, and pepper.

4. 4

   In a second bowl, mix Greek yogurt, lime juice, and mayonnaise (optional).

5. 5

   Layer: spoon a little egg mixture into each cup, then add a small dollop of yogurt-lime mixture, then cover with remaining egg mixture.

6. 6

   Top with shredded cheese (optional).

7. 7

   Bake 18–22 minutes until set. Cool 5 minutes before removing.

8. 8

   Finish with cilantro and an extra squeeze of lime.