Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Grease or line a 12-cup muffin tin with nonstick spray or silicone liners.
Step 2: Cook the Vegetables
- Heat olive oil or butter in a small skillet over medium heat.
- Add onion and garlic; sauté until fragrant and soft (about 2–3 minutes).
- Add the diced potatoes and cook for 5–7 minutes until tender (or microwave diced potatoes for 3 minutes before adding to the pan).
- Stir in spinach and cook until wilted.
- Season lightly with salt, pepper, and a pinch of nutmeg.
- Remove from heat and let cool slightly.
Step 3: Make the Egg Mixture
- In a large bowl, whisk together eggs, milk, Parmesan, salt, and pepper.
- Add the cooked spinach-potato mixture and mix until evenly combined.
- Stir in shredded mozzarella cheese.
Step 4: Fill and Bake
- Divide the mixture evenly among the muffin cups (about ¾ full).
- Top each with a small sprinkle of mozzarella.
- Bake for 20–25 minutes, or until the muffins are set in the center and lightly golden on top.
Step 5: Cool and Serve
Let cool for 5 minutes before removing from the pan.
Serve warm — they’re creamy, cheesy, and full of flavor in every bite.
Tips
- Meal prep friendly: Store leftovers in the fridge for up to 4 days or freeze for up to a month.
- Reheat: Microwave for 30 seconds or bake at 350°F (175°C) for 5–7 minutes.
- Add-ins: Chopped bell peppers, mushrooms, or cooked bacon for extra flavor.
- Make it richer by replacing milk with cream or adding a spoonful of ricotta.
Serving Ideas
- Serve with a side of toast or avocado for a balanced breakfast.
- Great for lunchboxes — easy to pack and eat on the go.
- Pair with a fresh salad for a light meal.