Description
A bright and flavorful twist on classic eggs. Perfect for brunch or a light dinner.
Ingredients
Units
Scale
- 3 cups (710 ml) fresh baby spinach
- 1.25 cups (296 ml) chopped tomatoes
- 12 fresh mozzarella balls
- 3-4 TBSP thinly sliced basil
- 12 large eggs
- 0.75 tsp salt
- 0.5 tsp ground black pepper
- 0.5 tsp garlic powder
- 1-2 TBSP grated Parmesan cheese
- balsamic vinegar
Instructions
- Preheat oven to 350°F (177°C).
- Lightly spray a muffin tin with nonstick cooking spray.
- Divide spinach equally across 12 muffin cups.
- Slice tomatoes.
- Fill each muffin cup with sliced tomatoes, one ball of fresh mozzarella, and basil.
- Beat eggs and stir in salt, pepper, and garlic powder.
- Stir in grated Parmesan cheese (optional).
- Pour egg mixture into muffin cups, filling each 3/4 full.
- Bake for 15-19 minutes, or until eggs have set.
- Serve hot with a drizzle of balsamic vinegar (optional).
Notes
- For a richer flavor, use fresh, high-quality mozzarella.
- To prevent the egg cups from drying out, keep an eye on them and remove them from the oven as soon as the eggs are set.
- Leftover egg cups can be stored in the refrigerator for up to 2 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 egg cup
- Calories: 150
- Sugar: 1
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Carbohydrates: 5
- Fiber: 1
- Protein: 8
- Cholesterol: 200