Mini Spinach Egg Cups

# What You Need:

→ 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 preferred)

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. Lightly grease a 12-cup muffin tin or line with silicone muffin liners.

02 - In a skillet over medium heat, sauté onion and bell pepper until softened, about 3 to 4 minutes. Add spinach and cook until wilted, approximately 2 minutes. Remove from heat and let cool slightly.

03 - In a large bowl, whisk together eggs, milk, salt, black pepper, and nutmeg. Incorporate shredded cheese, grated Parmesan, and chopped herbs.

04 - Fold the sautéed spinach mixture into the egg mixture until fully combined.

05 - Evenly distribute the mixture among the muffin cups, filling each approximately three-quarters full.

06 - Bake for 18 to 22 minutes, or until the quiches are puffed and set in the center.

07 - Allow to cool for 5 minutes before running a knife around the edges to remove from the tin. Serve warm or at room temperature.

# Expert Advice:

01 -

They're meal-prep gold—bake once, eat all week without the guilt.
No crust means no carb sneakiness, just pure creamy egg and cheese goodness.
Your guests will think you spent hours in the kitchen when really you spent fifteen minutes and a tiny bit of heat.

02 -

Don't skip cooling the vegetable mixture before mixing—hot veggies can start cooking the eggs prematurely and throw off your texture.
The nutmeg seems optional until you taste it, then you'll understand why it's doing the real work here.

03 -