Ingredients:

  • 1 Tbsp Unsalted Butter or Neutral Oil (for greasing)
  • 12 Large Eggs
  • 1/4 cup Heavy Cream or Whole Milk
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 cup Shredded Aged Cheddar or Gruyère
  • 1/2 cup Finely Chopped Baby Spinach
  • 1/4 cup Diced Red Bell Pepper
  • 2 Spring Onions (Scallions), green parts only, thinly sliced
  • 1 tsp Dried Mixed Herbs (thyme, oregano, and basil mix)

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F / 190°C.
  2. Prep the Tin: Thoroughly grease all 12 cups of the standard muffin tin with butter or oil. Ensure the sides are well-coated.
  3. Prep Fillings: Finely dice the red bell pepper, chop the spinach, and slice the spring onions. Combine these vegetables and the shredded cheese in a medium bowl.
  4. Whisk the Wet Ingredients: In a large mixing bowl, crack the 12 eggs. Add the heavy cream (or milk), salt, pepper, and dried mixed herbs.
  5. Aerate: Whisk the egg mixture vigorously for about 1 minute until it is uniform and slightly frothy to incorporate air.
  6. Portion the Solids: Distribute the vegetable and cheese mixture evenly among the 12 greased muffin cups. Press the fillings lightly to settle them into the base.
  7. Pour the Egg: Carefully pour the whisked egg mixture over the fillings in each cup. Fill each cup approximately three-quarters full.
  8. Bake: Transfer the tin to the preheated oven. Bake for 22–25 minutes.
  9. Test for Doneness: The egg cups are done when they are puffed up, the edges are lightly golden brown, and the center is set (an inserted toothpick should come out clean).
  10. Cool and Release: Remove from the oven and allow the egg cups to rest in the tin for 5 minutes. Run a thin knife around the edge of each cup and gently lift them out. Serve immediately, or cool completely for meal prep storage.