Caprese Egg Muffins

45 minutes
12 servings


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