Ingredients
olive oil |
2 Tbsp
|
baby spinach |
3 cups
|
cherry tomatoes, chopped |
1 cup
|
fresh basil leaves, chiffonade |
3 Tbsp
|
salt |
1/2 tsp
|
black pepper |
1/2 tsp
|
garlic powder |
1/2 tsp
|
large eggs, beaten |
10
|
fresh mozzarella |
36 pearls
|
balsamic glaze, to serve |
Directions
- 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.