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45M Total Time
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25M Prep Time
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10 Ingredients
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12 Servings
Pressed for time in the morning? 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).
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.
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
Per serving:
- Calories 175
- Total Fat 13 g
- Saturated Fat 6 g
- Carbohydrate 4 g
- Dietary Fiber 0.5 g
- Protein 10 g
- Cholesterol 180 mg
- Sodium 170 mg
Protein
Grain
Fruit
Vegetable
DairyTo ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.