Ingredients
- 2 Tbsp olive oil
- 3 cups baby spinach
- 1 cup cherry tomatoes, chopped
- 3 Tbsp fresh basil
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 10 large eggs, beaten
- 36 pearls of fresh mozzarella
- Balsamic vinegar, to glaze
Directions
- Preheat oven to 350º and prepare 1 12-cup muffin tin with non-stick cooking spray.
- In a medium skillet, heat the olive oil over medium heat. Saute 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 evenlyinto 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 3 days.
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