Caprese Egg Muffins

Caprese Egg Muffins

Qty Ingredient
2 tablespoonsolive oil
3 cupsbaby spinach
1 cupcherry tomatoes, chopped
3 tablespoonsfresh basil leaves, chiffonade
1/2 teaspoonsalt
1/2 teaspoonblack pepper
1/2 teaspoongarlic powder
10 large eggs, beaten
36 fresh mozzarella, pearls
as desiredbalsamic glaze, to serve

Directions:

  1. Preheat oven to 350° and prepare a 12-cup muffin tin with non-stick cooking spray.
  2. In a medium skillet, heat the olive oil over medium heat. Sauté the spinach and tomatoes until wilted, then place in a medium bowl. Add the fresh basil, salt, pepper, garlic powder, and eggs. Stir to combine.
  3. Use a ¼ measuring cup to divide mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.
  4. Bake 18-23 minutes, until eggs are set.
  5. Serve with balsamic glaze. Refrigerate leftovers up to three days.