Bake eggs with spinach, cheese, and scallions in a muffin tin until set.
Prep time: n/a
Cook time: 20 minutes
Serving size: 6–8 servings
Ingredients
- Cooking spray
- 8 large eggs
- 2 cups (packed) spinach leaves, chopped
- 1/2 cup shredded or crumbled cheese, such as cheddar, Swiss, feta, or Parmesan
- 4 scallions (green onions), greens and whites, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Wash hands with soap and water.
- Preheat oven to 350°F. Grease 8 of the muffin tin cups with cooking spray.
- Crack the eggs into a bowl and beat with a fork or whisk until pale yellow. Add the remaining ingredients and mix well.
- Fill 6 to 8 muffin cups to the top. Carefully move the tin into the oven.
- Bake until the top is golden and the eggs are set, 20–25 minutes. To check, use pot holders to jiggle the tin: you should not see the eggs moving in the center.
- Remove the tin carefully from the oven and set aside to cool.
- Once the muffins have cooled a bit, tip them out of the tin onto a plate. Serve warm or at room temperature, or cover and refrigerate up to 2 days.