Pressed for time? These satisfying egg muffins are easy to prep ahead, perfectly portioned, and portable for a nutritious, weekday breakfast that’s reminiscent of pizza (which is never a bad thing).
10 large eggs, beaten
2 Tbsp. olive oil
3 cups baby spinach
1 cup cherry tomatoes, chopped
3 Tbsp. fresh basil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
36 pearls fresh mozzarella
balsamic vinegar, to glaze
1.) Preheat oven to 350º and prepare 1 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 3 days.Back to Recipes