Caprese Egg Muffins

Prep Time: 25 min
Total Time: 45 min
Servings: 12

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

Directions:
1. Preheat oven to 350° and prepare a 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 1/4 cup to pour mixture evenly into the muffin tin. Add 3 mozzarella pearls on top of each cup.

4. Bake 18-23 minutes, until eggs are set.

5. Serve with balsamic glaze. Refrigerate leftovers up to three days.