Caprese Egg Muffins
INGREDIENTS
2 tbsp olive oil
3 cups baby spinach
1 cup cherry tomatoes, chopped
3 tbsp fresh basil leaves, chiffonade
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
10 large eggs, beaten
36 pearls fresh mozzarella
balsamic glaze, to serve
INSTRUCTIONS
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.
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