-
Preheat oven to 350 degrees
-
In a large skillet, melt 2 tablespoon butter over medium heat
-
Add shallots and saute until soft and translucent, about 3 - 5 minutes
-
Add garlic and saute for 1 minute, stirring continuously to prevent burning
-
Add frozen spinach and the water
-
Cook the spinach until thawed, stirring occasionally
-
Set aside
-
Whisk the eggs in a medium sized mixing bowl
-
Add the cheeses, pepper, thyme and nutmeg
-
Add the spinach mixture to the bowl
-
Stir to combine and all is incorporated
-
Grease the mini muffin tins with remaining teaspoon of butter
-
Fill each muffin tin ¾ full with the mixture
-
Bake for 20-25 minutes or until the sides appear slightly browned
-
Once cool, gently run a knife around the circumference of each muffin to remove
-
To store, place in small airtight containers to refrigerate or freeze.