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.