Save My friend Sarah dropped by unexpectedly last spring with a bundle of spinach from her garden and that apologetic look people get when they dump surplus produce on your doorstep. We stood in my tiny kitchen chopping and chatting while rain tapped against the window, neither of us quite sure what we were making until these little cups emerged from the oven golden and puffed. Now they are my go-to whenever I need something that feels like a real meal but comes together in the time it takes to preheat the oven.
Last month I made these for my sister who swears she hates breakfast food. She ate three standing at the counter and asked for the recipe before she even put on her shoes. Something about the individual portions makes them feel special even though they are basically just vegetables and eggs.
Ingredients
- 2 cups fresh spinach: Baby spinach works perfectly but mature leaves give you more flavor per bite
- 1/2 small onion: White onion is milder but red adds nice color if you do not mind the sweetness
- 1/2 red bell pepper: Totally optional but I love the little bursts of sweetness against the savory eggs
- 6 large eggs: Room temperature eggs whisk into a smoother custard
- 1/3 cup milk: Any milk works but whole milk makes the most tender texture
- 1 cup shredded cheese: Cheddar gives you sharpness but feta brings this salty tang that cuts through the eggs
- 1/4 cup grated Parmesan: Do not skip this because it adds that umami depth that makes people ask what your secret is
- 1/2 tsp salt: Adjust based on how salty your cheese choice is
- 1/4 tsp black pepper: Freshly cracked makes a noticeable difference
- 1/4 tsp ground nutmeg: Sounds strange but it makes spinach taste more like itself
- 1 tbsp fresh chives or parsley: Dried works in a pinch but fresh herbs make these taste bright
Instructions
- Get your oven ready:
- Preheat to 350°F and grease your muffin tin really thoroughly because the cheese will want to stick
- Soften the vegetables:
- Cook onion and pepper until they are fragrant then wilt the spinach just until it collapses
- Whisk the custard:
- Beat eggs with milk and seasonings until frothy then fold in both cheeses and the fresh herbs
- Combine everything:
- Mix the cooled vegetables into the egg mixture taking care to break up any clumps of spinach
- Fill the cups:
- Divide evenly among the muffin cups going almost to the top because they will puff dramatically
- Bake until set:
- Eighteen to twenty two minutes until they are golden and the center is just barely jiggly
- Cool carefully:
- Let them sit five minutes then run a thin knife around the edges before lifting them out
Save My neighbor started making these every Sunday after she smelled them baking through our shared wall. Now she doubles the recipe and her teenage son actually eats breakfast before school. Food connects people in the weirdest ways sometimes.
Make Ahead Magic
You can prep everything the night before and keep the egg mixture in a sealed container in the refrigerator. The vegetables stay fresh and the flavor actually develops overnight. Just give it a quick whisk in the morning before filling the muffin cups.
Cheese Swaps
Goat cheese makes these feel fancy while pepper jack adds a kick that wakes up the whole plate. Sometimes I use whatever cheese bits are left in the drawer and honestly those random combinations end up being the best ones. The only real mistake is using a pre shredded cheese blend that does not melt well.
Storage And Reheating
Cool them completely before freezing or you will end up with ice crystals that ruin the texture. Reheat in the microwave for thirty seconds or pop them in a 350°F oven for about ten minutes to get back that just baked quality.
- Stack them with parchment paper between layers in the freezer
- Wrap each one individually if you plan to grab them for work
- They thaw overnight in the refrigerator and can be eaten cold
Save These have saved me on so many rushed mornings and last minute brunch invitations. Simple food that makes people feel cared for is basically the whole point of cooking anyway.
Recipe FAQs
- → How do I prevent the cups from sticking to the muffin tin?
Grease the muffin tin well with nonstick spray or use silicone liners to ensure easy removal after baking.
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard can be used as alternatives, offering slightly different flavors and textures.
- → What types of cheese work best for these cups?
Cheddar, feta, mozzarella, and Parmesan provide great taste and melt well in the baked cups.
- → Are these cups suitable for freezing?
They freeze well when cooled completely. Store in an airtight container for up to two months for easy reheating later.
- → How can I add extra flavor to the cups?
Incorporate cooked bacon, ham, or sun-dried tomatoes for enhanced savory notes and complexity.