Protein-rich spinach and cheese cups, ideal for breakfast, snack, or brunch.
# Components:
→ Vegetables
01 - 2 cups fresh spinach, chopped
02 - 1/2 small onion, finely diced
03 - 1/2 red bell pepper, finely diced (optional)
→ Eggs & Dairy
04 - 6 large eggs
05 - 1/3 cup milk (dairy or unsweetened non-dairy)
06 - 1 cup shredded cheese (cheddar, feta, or mozzarella recommended)
07 - 1/4 cup grated Parmesan cheese
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon ground nutmeg (optional)
11 - 1 tablespoon fresh chives or parsley, chopped
# Directions:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or line with silicone muffin liners.
02 - Heat a skillet over medium heat and sauté onion and bell pepper for 3 to 4 minutes until softened. Add chopped spinach and cook for 2 minutes until wilted. Remove from heat and let cool slightly.
03 - In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg until combined. Stir in shredded cheese, Parmesan, and chopped herbs.
04 - Add the cooled vegetable mixture to the egg mixture and stir until evenly incorporated.
05 - Evenly distribute the mixture among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes until puffed and set in the center.
07 - Allow to cool for 5 minutes before loosening edges with a knife and removing from the tin. Serve warm or at room temperature.
