Caprese Egg Muffins
|2 tablespoons||olive oil|
|3 cups||baby spinach|
|1 cup||cherry tomatoes, chopped|
|3 tablespoons||fresh basil leaves, chiffonade|
|1/2 teaspoon||black pepper|
|1/2 teaspoon||garlic powder|
|10||large eggs, beaten|
|36||fresh mozzarella, pearls|
|as desired||balsamic glaze, to serve|
- Preheat oven to 350° and prepare a 12-cup muffin tin with non-stick cooking spray.
- 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.
- Use a ¼ measuring cup to divide mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.
- Bake 18-23 minutes, until eggs are set.
Serve with balsamic glaze. Refrigerate leftovers up to three days.