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Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray.

In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

Stir in the chopped fresh spinach and shredded cheddar cheese into the egg mixture.

Evenly distribute the egg mixture among the 12 muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes, or until the egg cups are set and lightly golden brown on top. A knife inserted into the center should come out clean.

Remove the muffin tin from the oven and let the egg cups cool for a few minutes before carefully removing them from the tin. Serve warm.


Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray.

In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

Stir in the chopped fresh spinach and shredded cheddar cheese into the egg mixture.

Evenly distribute the egg mixture among the 12 muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes, or until the egg cups are set and lightly golden brown on top. A knife inserted into the center should come out clean.

Remove the muffin tin from the oven and let the egg cups cool for a few minutes before carefully removing them from the tin. Serve warm.
