Tiny little quiche are filled with spinach and cheese for a couple bite of brunch goodness. They are perfect for making ahead and heating and eating later!
Grease muffin tins and place a wonton wrapper in each well. Make sure wrappers are flat on the bottom of the tin and the sides are all the way out against the edges of each well.
Beat cream cheese until smooth and easy to work with. Add eggs, a few at a time, stirring until completely incorporated and smooth.
Stir in milk. Then add spinach, cheese, green onion, salt and pepper.
Spoon egg mixture into each wrapper.
Bake for about 20 minutes or until set. Remove from muffin tins and serve immediately or cool on wire racks.