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.