Blender Spinach and Gruyere Egg Bites

Preheat your oven to 350°F (175°C). Lightly grease 18 cups of two standard 12-cup muffin tins with cooking spray or a light coating of olive oil.

Finely grate 6 oz of Gruyere cheese. Wash, dry, and roughly chop 3 cups of raw baby spinach.

Crack 18 large eggs into a high-speed blender. Add 1/2 cup whole milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp ground nutmeg.

Blend the egg mixture on high speed for 20 to 30 seconds until completely smooth, aerated, and slightly frothy.

Divide the chopped spinach and grated Gruyere cheese evenly among the 18 greased muffin cups.

Pour the blended egg mixture over the spinach and cheese in each cup, filling them about 3/4 of the way to the top.

Bake in the preheated oven for 20 minutes, or until the egg bites are puffed up, set in the center, and lightly golden brown on top.

Remove from the oven and let cool in the pan for 5 minutes. Run a butter knife gently around the edges of each egg bite to release them.

Serve 6 of the egg bites immediately (2 per serving for Day 2 breakfast). Allow the remaining 12 egg bites to cool completely, then place them in an airtight container and store in the refrigerator to eat on Days 4 and 6.