Imagine yummy, protein packed mini-muffins for breakfast and that’s exactly what you have here with this Eggs Florentine dish. We recently had these at a beautiful inn near Carmel called the Tickle Pink Inn – the ocean views were spectacular (we even had a balcony buddy…a seagull that paid us a visit every now and then!) But, that’s not all … we fell in love with these mini quiches. They’re perfect for breakfast or brunch. You can bake them all in one pan, but I suggest using a mini muffin pan.
Method
Grease pans well. Beat or whisk the eggs for a few minutes. Add the cheeses and other ingredients. If you’re using frozen spinach be sure to thoroughly drain it. Pour mixture into mini muffin tins (or 9″x13″ pan). Bake in a 345 degree oven for about 40-45 minutes if using muffin pan. If using a regular pan, bake about 50-55 minutes. Test with a small knife – which should come out clean when done.
Ingredients
- 2 1/2 Cups Eggs
- 2 Cups Grated Swiss Cheese
- 2 Cups Cottage Cheese
- 2 Cups Feta Cheese
- 10 oz. Chopped Spinach
- 1 tsp Nutmeg
- 4 tsp butter(melted)