Baked Steak & Eggs CupsBaked Steak & Eggs Cups
Baked Steak & Eggs Cups
Baked Steak & Eggs Cups
Chef Tip: For a freezer-friendly dish, slightly cool baked cups, wrap individually in plastic wrap and freeze in a freezer-safe zip-top plastic bag up to 2 months. Preheat oven to 350º; place cups in a muffin tin and bake from frozen 25 minutes or until internal temperature reaches 160º. Dietitian Tip: Swap out mushrooms and spinach for your favorite vegetables, and switch the cheese to make this dish taste like a new recipe every time!
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Recipe - ShopRite Corporate
BakedSteakandEggsCups.jpg
Baked Steak & Eggs Cups
Prep Time20 Minutes
Servings6
Cook Time17 Minutes
Calories303
Ingredients
1 lb boneless top sirloin beef steak, cut into 1/2-inch pieces
1 package (8 ounces) sliced baby bella mushrooms
2 cups baby spinach
7 large eggs, plus 5 egg whites
1/2 cup plus 1 tbs grated Parmesan cheese
Fresh chopped thyme for garnish (optional)
Directions

1. Preheat oven to 350°. Spray 12 standard muffin cups with cooking spray.

 

2. Heat large skillet over medium-high heat; spray liberally with cooking spray. Add steak and ¼ teaspoon salt; cook and stir 3 minutes or until steak is browned. With slotted spoon, transfer steak to plate. Add mushrooms; cook and stir 4 minutes or until tender. Add spinach; cook and stir 1 minute or until wilted. Remove from heat; stir in steak and cool slightly. Makes about 3 cups.

 

3. In medium bowl, whisk eggs, egg whites and ¼ teaspoon each salt and pepper.

 

4. Divide steak mixture into cups; top with egg mixture and cheese. Bake 17 minutes or until internal temperature reaches 160º. Serve cups garnished with thyme, if desired.

 

Nutritional Information
  • 19 g Fat
  • 6 g Saturated Fat
  • 280 mg Cholesterol
  • 487 mg Sodium
  • 4 g Carbohydrates
  • 1 g Fiber
  • 1 g Sugars
  • 0 g Added Sugars
  • 30 g Protein
20 minutes
Prep Time
17 minutes
Cook Time
6
Servings
303
Calories

Shop Ingredients

Makes 6 servings
1 lb boneless top sirloin beef steak, cut into 1/2-inch pieces
Certified Angus Beef, Sirloin Steak, Boneless Loin
Certified Angus Beef, Sirloin Steak, Boneless Loin
$7.64 avg/ea$8.99/lb
1 package (8 ounces) sliced baby bella mushrooms
Wholesome Pantry Organic Fresh Baby Bella Mushrooms, 8 oz
Wholesome Pantry Organic Fresh Baby Bella Mushrooms, 8 oz
$3.29$0.41/oz
2 cups baby spinach
Wholesome Pantry Organic Baby Spinach, 5 oz
Wholesome Pantry Organic Baby Spinach, 5 oz
On Sale!
$2.99 was $3.49$0.60/oz
7 large eggs, plus 5 egg whites
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
$4.99$0.42 each
1/2 cup plus 1 tbs grated Parmesan cheese
ShopRite Shaved Parmesan Cheese, 6 oz
ShopRite Shaved Parmesan Cheese, 6 oz
$3.49$0.58/oz
Fresh chopped thyme for garnish (optional)
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
$1.99$3.02/oz

Nutritional Information

  • 19 g Fat
  • 6 g Saturated Fat
  • 280 mg Cholesterol
  • 487 mg Sodium
  • 4 g Carbohydrates
  • 1 g Fiber
  • 1 g Sugars
  • 0 g Added Sugars
  • 30 g Protein

Directions

1. Preheat oven to 350°. Spray 12 standard muffin cups with cooking spray.

 

2. Heat large skillet over medium-high heat; spray liberally with cooking spray. Add steak and ¼ teaspoon salt; cook and stir 3 minutes or until steak is browned. With slotted spoon, transfer steak to plate. Add mushrooms; cook and stir 4 minutes or until tender. Add spinach; cook and stir 1 minute or until wilted. Remove from heat; stir in steak and cool slightly. Makes about 3 cups.

 

3. In medium bowl, whisk eggs, egg whites and ¼ teaspoon each salt and pepper.

 

4. Divide steak mixture into cups; top with egg mixture and cheese. Bake 17 minutes or until internal temperature reaches 160º. Serve cups garnished with thyme, if desired.