Save I was scrambling to prep something easy for a weekend brunch when I spotted a bag of spinach wilting in the crisper. I cracked a few eggs, threw in whatever cheese was left, and filled a muffin tin without much hope. Twenty minutes later, these little baked cups came out golden and puffy, and I ate three standing at the counter. Theyve been my go-to ever since for mornings when I need something fast but filling.
The first time I made these for friends, I doubled the batch and scattered them on a platter next to fruit and coffee. Everyone kept reaching for more, asking if I used a special recipe. I didnt have the heart to say I just cleaned out my fridge and hoped for the best.
Ingredients
- Fresh spinach: I always chop it finer than I think I need to, so it distributes evenly and doesnt leave big chewy clumps in the cups.
- Onion and red bell pepper: Sauteing these first makes them sweet and soft, adding little pockets of flavor without crunch.
- Eggs: The backbone of the whole thing, they puff up beautifully in the oven and hold everything together.
- Milk: Just a splash keeps the eggs tender and not rubbery, dairy or non-dairy both work fine.
- Shredded cheese: I reach for sharp cheddar most often, but feta crumbles in nicely if you want something tangy.
- Parmesan: A little grated Parm on top gives each cup a salty, golden crust.
- Salt, pepper, and nutmeg: The nutmeg is subtle but it rounds out the flavor in a way that feels cozy.
- Fresh herbs: Chives or parsley add brightness and make the whole batch smell like a garden.
Instructions
- Prep the tin:
- Preheat your oven to 350°F and grease a 12-cup muffin tin generously, or use silicone liners if you have them. I learned the hard way that skipping this step means prying cups out with a fork.
- Saute the vegetables:
- Warm a skillet over medium heat and cook the onion and bell pepper until theyre soft and starting to smell sweet, about 3 to 4 minutes. Toss in the spinach and stir until it wilts completely, then take it off the heat and let it cool a bit.
- Whisk the egg mixture:
- In a large bowl, beat the eggs with the milk, salt, pepper, and nutmeg until smooth. Stir in both cheeses and the herbs so everything is evenly mixed.
- Combine and fill:
- Fold the cooled spinach mixture into the eggs, then spoon the whole thing into the muffin cups until theyre about three-quarters full. Dont overfill or theyll spill over as they puff.
- 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. Let them cool for 5 minutes, then run a knife around the edges and pop them out.
Save On a rainy Tuesday morning, I reheated two of these in the microwave and ate them with hot sauce while answering emails. They tasted just as good as they did fresh, and I realized Id accidentally made a breakfast that actually fits into real life.
Storing and Reheating
These keep in the fridge for up to four days in an airtight container, and you can warm them in the microwave for about 30 seconds. If youre freezing them, let them cool completely first, then stack them with parchment in between so they dont stick. Thaw overnight in the fridge or reheat straight from frozen in the oven at 300°F for 10 minutes.
Mix-Ins and Swaps
Ive tossed in crumbled cooked bacon, diced ham, and even sun-dried tomatoes when I had them on hand. Kale works just as well as spinach if you chop it small, and sometimes I swap half the cheddar for crumbled goat cheese. The base is forgiving, so you can clean out the fridge and still end up with something delicious.
Serving Suggestions
I usually serve these warm with a simple green salad dressed in lemon and olive oil, but theyve also shown up on picnic blankets and in lunchboxes without complaint. They work just as well at room temperature, which makes them perfect for potlucks or meal prep.
- Pair them with roasted cherry tomatoes for a little extra sweetness.
- Set out hot sauce or salsa on the side for anyone who wants a kick.
- Stack a few on a plate with fresh fruit and call it brunch.
Save These little cups have saved more mornings than I can count, and theyve never asked for much in return. Make a batch this weekend and see how quickly they disappear.