Save I started making these on Sunday mornings when I realized I was tired of choosing between scrambled eggs and toast. The muffin tin sat unused in my drawer, and one weekend I cracked a few eggs into it with whatever I had in the fridge. They puffed up golden and smelled like a diner, but neater. Now I bake a batch every week and grab two on my way out the door.
The first time I brought these to a potluck, someone asked if I bought them from a cafe. I laughed because Id used the last scraps of cheese and a handful of spinach that was about to wilt. They disappeared in minutes, and I got three requests for the recipe before I even sat down.
Ingredients
- Fresh spinach: It shrinks down to almost nothing when cooked, so dont be shy with the amount, and make sure you squeeze out any extra water or the eggs will get watery.
- Onion and bell pepper: These add sweetness and a bit of crunch, but you can skip the pepper if you want to keep it simple.
- Eggs: The backbone of the whole thing, and six is just enough to fill a standard muffin tin without overflowing.
- Milk: A splash makes them lighter and fluffier, and any kind works as long as its unsweetened.
- Shredded cheese: Cheddar melts beautifully, feta adds tang, and mozzarella keeps things mild and stretchy.
- Parmesan: A little goes a long way for that nutty, salty finish.
- Salt, pepper, and nutmeg: Nutmeg sounds fancy, but it just wakes up the eggs in a way you cant quite name.
- Fresh herbs: Chives or parsley brighten everything up, and they make the kitchen smell like spring.
Instructions
- Preheat and prep the tin:
- Set your oven to 350°F and grease every cup of your muffin tin generously. If you skip this step, youll be scraping egg off metal for ten minutes.
- Sauté the vegetables:
- Warm a skillet over medium heat and cook the onion and bell pepper until theyre soft and starting to smell sweet, then toss in the spinach and stir until it collapses. Let it cool a bit so it doesnt scramble the eggs.
- Whisk the egg mixture:
- Crack the eggs into a big bowl, pour in the milk, and whisk until everything is pale yellow and a little frothy. Stir in the salt, pepper, nutmeg, both cheeses, and herbs.
- Combine everything:
- Fold the cooled spinach mixture into the eggs and mix gently until the greens are evenly scattered.
- Fill the cups:
- Spoon or pour the mixture into each muffin cup, leaving a little room at the top because theyll puff up as they bake.
- Bake until set:
- Slide the tin into the oven and bake for 18 to 22 minutes, until the tops are golden and the centers dont jiggle when you nudge the pan. They should smell buttery and a little nutty.
- Cool and remove:
- Let them sit for five minutes, then run a butter knife around each edge and pop them out. Serve them warm or let them cool completely for later.
Save I keep a container of these in the fridge all week, and every morning I heat two in the microwave for thirty seconds. My daughter started asking for them instead of cereal, and now I double the batch because they vanish faster than I expect.
Storing and Reheating
Once theyre cool, stack them in an airtight container with a piece of parchment between the layers so they dont stick. Theyll keep in the fridge for up to five days, and you can freeze them for two months if you want to make a huge batch. To reheat, microwave for 30 seconds or warm them in a 300°F oven for about 10 minutes.
Swaps and Add-Ins
Ive stirred in crumbled bacon, diced ham, sun-dried tomatoes, and even leftover roasted vegetables, and theyve all worked. You can swap the spinach for kale or chard, and if you dont have fresh herbs, a pinch of dried Italian seasoning does the job. Just keep the total volume of mix-ins roughly the same so the egg ratio stays balanced.
Serving Suggestions
These are perfect on their own, but I like them with a handful of cherry tomatoes or a simple green salad on the side. Sometimes I pack them with a piece of fruit and call it lunch.
- Serve them warm with hot sauce or salsa for a little kick.
- Pair them with avocado slices and a sprinkle of flaky salt.
- Pack them in a lunchbox with crackers and raw veggies for a no-fuss meal.
Save These little quiches taught me that breakfast doesnt have to be complicated to feel special. Make a batch this weekend and youll thank yourself all week long.
Cooking Guide
- → Can I substitute the spinach with another green?
Yes, kale or Swiss chard can be used as alternatives to spinach for a different flavor and texture.
- → How do I store leftovers properly?
Allow the cups to cool completely, then store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- → Can I use non-dairy milk in the mixture?
Absolutely. Unsweetened, unflavored non-dairy milk works well without affecting the taste.
- → What cheeses work best in these cups?
Cheddar, feta, mozzarella, or Parmesan are recommended for a balanced and rich flavor.
- → Are these suitable for gluten-free diets?
Yes, as the ingredients do not contain gluten, these cups are naturally gluten-free.
- → Can I add meat to the cups?
For added flavor, cooked bacon or ham can be mixed in before baking.