Savory baked cups with eggs, spinach, garlic and cheese; great for breakfast or a nutritious anytime bite.
# What You Need:
→ Vegetables
01 - 2 cups fresh baby spinach, roughly chopped
02 - 2 cloves garlic, minced
→ Dairy
03 - 2 tablespoons unsalted butter
04 - 1/3 cup shredded mozzarella cheese
05 - 1/4 cup grated Parmesan cheese
06 - 6 large eggs
07 - 1/4 cup whole milk
→ Seasonings
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - 1/8 teaspoon ground nutmeg
# Directions:
01 - Preheat oven to 375°F. Lightly grease a standard 6-cup muffin tin or line with silicone muffin liners.
02 - In a skillet over medium heat, melt butter. Add minced garlic and sauté for 30 seconds until aromatic.
03 - Add chopped spinach and cook, stirring often, until wilted, about 2 minutes. Remove from heat to cool slightly.
04 - Whisk eggs, milk, salt, pepper, and nutmeg in a mixing bowl until smooth. Fold in mozzarella and Parmesan cheeses.
05 - Distribute sautéed spinach evenly among the muffin tin wells. Pour egg mixture over spinach, filling each well about three-quarters full.
06 - Place tin in the oven. Bake for 16 to 18 minutes, until the egg cups are set and lightly golden.
07 - Allow to cool for 2 to 3 minutes. Run a knife around the edges to loosen. Serve while warm.
