Spinach and Gruyère Egg Muffins

Ingredients

Makes 6 servings

• 8 large eggs
• 1/4 cups milk
• 1.5 cups baby spinach (chopped)
• 3/4 cups Gruyère (shredded)
• 1/4 tsp nutmeg
• 1 tsp salt (to taste)
• 1/2 tsp pepper (to taste)

Instructions

1. 1. Preheat oven to 350°F. Grease a 12-cup muffin tin.
2. 2. Whisk eggs, milk, nutmeg, salt, and pepper.
3. 3. Divide spinach and Gruyère among muffin cups, pour egg mixture over each, filling 3/4 full.
4. 4. Bake 18–20 min until set. Cool 5 min before removing.