Pin it I started making these on Sunday nights when I realized I was spending too much money on grab-and-go breakfasts. The first batch came out lopsided because I overfilled the cups, but even imperfect, they tasted better than anything I'd bought. Now I double the recipe every week and my kitchen smells like melted cheese and herbs before dawn on Monday.
I brought a batch to a potluck brunch once, still warm in a glass container. A friend who claimed she didnt like eggs ate three of them standing by the table. She texted me that night asking for the recipe, and Ive been making extras ever since.
Ingredients
- Fresh spinach: I chop it roughly so it wilts fast in the pan, and I learned the hard way to squeeze out excess water or the quiches turn soggy.
- Onion and red bell pepper: The onion adds sweetness when sautéed, and the pepper gives little pops of color that make them look intentional.
- Eggs: Six large eggs bind everything together, and whisking them well with the milk makes the texture light instead of dense.
- Milk: I use whatever I have, dairy or oat milk, just unsweetened so it doesnt throw off the savory flavor.
- Shredded cheese: Cheddar melts beautifully, feta crumbles in salty bursts, mozzarella turns them creamy.
- Parmesan: This is the secret for a golden top and a bit of nuttiness that regular cheese doesnt give.
- Salt, pepper, nutmeg: Nutmeg sounds fancy but its just a pinch, and it makes the whole thing taste warm and rounded.
- Fresh chives or parsley: I snip them with kitchen scissors right into the bowl because it feels easier than chopping.
Instructions
- Prep the tin:
- Preheat your oven to 350°F and grease a 12-cup muffin tin generously, especially the edges where they stick. Silicone liners work beautifully if you have them.
- Sauté the vegetables:
- Heat a skillet over medium, add the onion and bell pepper, and let them soften for about four minutes until they smell sweet. Toss in the spinach and stir until it wilts down to almost nothing, then let it cool so it doesnt scramble the eggs.
- Whisk the egg mixture:
- In a large bowl, whisk the eggs and milk together until they look pale and uniform. Stir in the salt, pepper, nutmeg, both cheeses, and the herbs.
- Combine and fill:
- Add the cooled spinach mixture to the egg bowl and mix it all together. Spoon the mixture into each muffin cup, filling them about three-quarters full so they have room to puff.
- Bake until set:
- Slide the tin into the oven and bake for 18 to 22 minutes. Theyre done when the tops are golden and the centers dont jiggle when you nudge the pan.
- Cool and release:
- Let them sit for five minutes, then run a butter knife around each edge and lift them out gently. Serve them warm or let them cool completely for the week ahead.
Pin it One morning I reheated two of these while packing my daughters lunchbox, and she asked if she could have one too. Now she requests them in her thermos on cold days, and I feel like I won a small victory against chicken nuggets.
Make Ahead and Storage
I bake these on Sunday and store them in a glass container in the fridge, stacked with parchment between layers. They last five days easily, and I reheat them in the microwave for 30 seconds or eat them cold straight from the container. For freezing, I let them cool completely, wrap each one in plastic, and toss them all in a freezer bag. They thaw overnight in the fridge or reheat from frozen in about a minute.
Flavor Variations
Ive added crumbled cooked bacon when I had leftovers, and the smoky salt made them taste like a diner breakfast. Diced ham works the same way, or sun-dried tomatoes if you want something bright and tangy. I swapped spinach for kale once and it worked fine, just took an extra minute to wilt. Mushrooms, zucchini, and cherry tomatoes all fit in this formula as long as you cook off their water first.
Serving Suggestions
I eat these plain most mornings, but theyve also been great on a plate with mixed greens and a drizzle of balsamic when I wanted something that felt like a meal. My husband likes them with hot sauce, and my sister dips hers in ketchup, which I dont understand but wont judge.
- Pair them with a simple arugula salad dressed in lemon and olive oil for a light lunch.
- Serve them warm at brunch with fresh fruit and toast on the side.
- Pack them cold in a lunchbox with crackers and cherry tomatoes for an easy protein boost.
Pin it These little egg cups have become the thing I make when I need to feel like I have my life together, even when I dont. Theyre proof that good food doesnt have to be complicated or expensive, just intentional.
Recipe Questions & Answers
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard can be used as alternatives. Just be sure to sauté them until wilted before mixing with other ingredients.
- → What cheeses work best in these cups?
Cheddar, feta, mozzarella, and Parmesan all add great flavor and melt well, providing a creamy texture.
- → Are these egg cups suitable for freezing?
Yes, after cooling completely, store them airtight in the freezer for up to two months and reheat before serving.
- → How can I add more flavor to the egg cups?
Incorporate cooked bacon, ham, or sun-dried tomatoes to enhance taste and richness.
- → What is the best way to cook the vegetables?
Sauté onions and optional bell peppers until soft, then add spinach until wilted to release moisture and deepen the flavors.
- → Are these cups gluten-free?
Yes, as prepared with these ingredients, they are naturally gluten-free.