Serves 12


  • 12 eggs
  • 2 cups chopped baby spinach
  • 1/3 cup milk
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup shredded cheddar
  • 2 scallions, sliced thinly


    Preheat oven to 350°. Grease a 12-cup muffin tin.

    In a large bowl, beat eggs. Stir in remaining ingredients until well combined. Ladle the egg mixture into the muffin tin, filling each one about two-thirds full. Bake for about 15 minutes, until eggs are set.

    If desired, when cool, wrap each egg cup individually in plastic wrap, place in a zip-top bag and freeze. Defrost individually in the microwave for 1 to 2 minutes.

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