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
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.
Recipe by Slice of Jess at https://sliceofjess.com/caprese-egg-muffin-cups/