Rating
5
Average: 5 (2 votes)
Active time
25 minutes
Total time
45 minutes
Yield
10 muffins
Serving Size
1 muffin
Nutritioni
Ingredients

2 tablespoons extra-virgin olive oil, plus more for greasing the baking pan

3 cups baby spinach

1 cup chopped cherry tomatoes

3 tablespoons chopped fresh basil leaves

½ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

10 large eggs

4 ounces fresh mozzarella

Balsamic glaze, for drizzling (optional)

Instructions

1. Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin with olive oil.

2. In a medium skillet, heat the 2 tablespoons of olive oil over medium heat. Saute the spinach and tomatoes until wilted, then place in a medium mixing bowl.

3. Add the basil, salt, pepper, garlic, and eggs to the mixing bowl with the spinach and tomatoes. Using ¼ cup measuring cup, pour the mixture into the muffin tin to make 10 egg muffins.

4. Chop the fresh mozzarella into small bite-sized pieces. Distribute evenly over the 10 muffins by sprinkling the mozzarella over the muffins.

5. Bake 18-23 minutes, until the eggs are set. 

6. To serve, drizzle with balsamic glaze (optional)

Recipe and photo courtesy the Egg Nutrition Center

Nutrition

Calories: 110
Total Fat: 8g
Saturated Fat: 3g
Sodium: 190mg
Carbohydrate: 1g
Fiber: 1g
Total Sugar: 0g (Added Sugar: 0g)
Protein: 7g

Yield: 10 muffins

Serving Size: 1 muffin

How'd it Taste?

Kay Louise
5
I made these today for brunch, and served them with balsamic glaze as suggested. They were delicious! My guests ate them up. I was hoping to have a couple left for the coming week. Guess I will have to make them again soon!
Polly Hoffman
5
Great flavor! Love these! So much, I’m making them again next week.

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