Ingredients
Scale
- 3 cups fresh baby spinach
- 1 1/4 cups chopped tomatoes (or 12 sliced grape tomatoes)
- 12 fresh mozzarella balls (mini (skip this for Paleo and Whole30)
- 3–4 TBSP thinly sliced basil
- 12 large eggs (beaten)
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder optional
- 1–2 TBSP grated Parmesan cheese optional
- balsamic vinegar to drizzle optional
Instructions
- Preheat the oven to 350?F. Lightly spray a muffin tin with no stick cooking spray.
- Then divide equally the spinach across 12 cups. Slice the tomatoes, then fill the cups with the tomato, one ball of fresh mozzarella each, and basil.
- Beat the eggs and and stir in salt, pepper, and garlic powder. If desired, stir in grated Parmesan cheese, Pour into cups of the muffin tin, filling each 3/4 full, and bake for 15-19 minutes, or until the eggs have set.
- Serve hot with a drizzle of balsamic vinegar, if desired. Enjoy!
Notes
Recipe adapted from Egg White Breakfast Cups from Tasty.
Make sure to run a pairing knife around egg cups and remove them from the pan using a spoon. Otherwise they may stick to the pan once cool.
STORAGE: Keep breakfast egg cups in an airtight container for up to 5-7 days in the refrigerator. Microwave 30 seconds to reheat. To freeze, let cool first and then individually wrap each with plastic wrap and foil. To reheat, microwave them for 30-60 seconds or until hot.
- Prep Time: 12 minutes
- Cook Time: 17 minutes
- Category: Breakfast