Caprese Egg Muffin Cups
 
Prep time
Cook time
Total time
 
Looking for an easy brunch recipe to feed a crowd? Egg muffin cups are your solution! Serve on their own, with a side salad, or toasty bread!
Serves: 12
Ingredients
  • 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 Eggs, beaten
  • 36 Fresh Mozzarella Pearls
  • Aged Balsamic Vinegar, to glaze
Instructions
  1. Preheat oven to 350º and prepare 1 12-cup muffin tin with non-stick cooking spray.
  2. 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.
  3. Use a ¼ measuring cup to divide mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.
  4. Bake 18 – 23 minutes, until eggs are set.
  5. Serve with balsamic glaze. Refrigerate leftovers up to 3 days.
Recipe by Slice of Jess at https://sliceofjess.com/caprese-egg-muffin-cups/