These cheesy egg cups are packed with flavor and so easy to make.

"Florentine" is a classic French culinary term for a protein served on a bed of spinach and usually topped with a cream sauce.

For eggs, it's usually a version of Eggs Benedict that includes spinach. But that can be fussy, and Hollandaise Sauce can be intimidating (although my classic Eggs Benedict recipe walks you through the steps and demystifies the process). 

Anyway, this is my version of Eggs Florentine that is baked in a muffin tin in the oven. It's so easy, it cooks up really quickly, and it's perfect for a crowd! 

I skipped the cream sauce and instead opted for some melted Gouda cheese instead - much easier!

You make these in muffin cups, and can easily double the recipe using two tins and make 24 in no time. This is a great brunch recipe or one to serve when you have weekend guests. 

This is a different version of my Toasty Baked Egg Cups and is loosely based on Martha Stewart's Easy Florentine Egg Cups. 

(Scroll down for the printable recipe.)

Cheesy Baked Eggs Florentine Cups

Makes 12. 

12 slices sandwich bread

6 tablespoons salted butter, melted

12 fresh baby spinach leaves

12 eggs

1/2 cup grated Gouda cheese

Kosher salt

Freshly ground black pepper

Preheat the oven to 350 degrees. Use a serrated knife to trim the crusts from the bread. (I like to freeze the bread crusts and use them for Thanksgiving stuffing!)

Use a pastry brush to coat both sides of each slice of bread with butter, then press a slice into each muffin cup with your fingers to make room for the fillings. 

Set a spinach leaf into each cup, then carefully crack an egg on top. Top with some cheese, then season with salt and pepper. 

Bake until the toast is golden brown, the egg whites are set, and the yolks are cooked to your liking, about 17 to 20 minutes. (I prefer the yolks slightly jammy.) 

Serve warm. Refrigerate leftovers. 

  ©2026 Fresh Eggs Daily by cookbook author and certified Le Cordon Bleu recipe developer Lisa Steele. All rights reserved.