Prep Time: 25 Mins

Cook Time: 20 Mins

Makes: 12


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 fresh mozzarella
balsamic vinegar, to glaze


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 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 3 days.

Nutrition Info

Calories 175
Total Fat 13 grams
Saturated Fat 6 grams
Cholesterol 180 mg
Sodium 170 mg
Total Carbohydrate 4 grams
Sugar 0 grams
Dietary Fiber 0.5 grams
Protein 10 grams

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