# Ingredient List:
→ 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)
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
# Steps:
01 - Set oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or use silicone liners.
02 - In a skillet over medium heat, cook onion and bell pepper for 3-4 minutes until softened. Add spinach and sauté until wilted, about 2 minutes. Remove from heat and cool slightly.
03 - Whisk eggs, milk, salt, black pepper, and nutmeg in a large bowl until blended. Stir in shredded cheese, Parmesan, and chopped herbs.
04 - Add the cooled sautéed vegetable mixture to the egg mixture and stir until evenly combined.
05 - Divide the mixture evenly among muffin cups, filling each approximately three-quarters full.
06 - Bake for 18-22 minutes, until the egg cups are puffed and set in the center.
07 - Let rest for 5 minutes. Run a knife around edges to release and serve warm or at room temperature.
