Caprese Egg Muffins
Pressed for time in the morning? These satisfying egg muffins are easy to prep ahead, perfectly portioned, and portable for a nutritious weekday breakfast thats reminiscent of pizza (which is never a bad thing).
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
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Preheat oven to 350° and prepare a 12-cup muffin tin with non-stick cooking spray.
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In a medium skillet, heat the olive oil over medium heat. Saut? 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.
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Use a ? measuring cup to divide mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.
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Bake 18-23 minutes, until eggs are set.
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Serve with balsamic glaze. Refrigerate leftovers up to three days.
Nutritional Information
- Calories: 175
- Total fat: 13g
- Saturated fat: 6g
- Carbohydrate: 4g
- Dietary Fiber: 0.5g
- Protein: 10g
- Cholesterol: 180mg
- Sodium: 170mg
Myplate Equivalents
Grain: 0
Fruit: 0
Vegetable: 0.25 cup
Dairy: 0.25 cup