The flavors of an Italian Caprese salad—fresh mozzarella, tomato, and basil—are transformed into a delectable breakfast dish in this recipe. Prepare these egg muffins ahead of time for a simple and convenient breakfast all week long.
Ingredients:
Add extra virgin olive oil (two teaspoons and more) to grease the baking pan.
three cups of baby spinach
One cup of cherry tomatoes, chopped
three teaspoons of freshly chopped basil leaves
Half a teaspoon of salt
One-half teaspoon of pepper
One-half teaspoon of powdered garlic
ten huge eggs
Four ounces of new mozzarella
Drizzling balsamic glaze (optional)
Instructions:
Set the oven's temperature to 350°F. Grease a 12-cup muffin pan with a small amount of olive oil.
2. Heat the two tablespoons of olive oil in a medium-sized pan over medium heat. Add the tomatoes and spinach to a medium-sized mixing bowl when they have wilted through.
3. Combine the eggs, garlic, salt, pepper, and basil with the spinach and tomatoes in a mixing dish. Pour the mixture into the muffin tray to create ten egg muffins using a ¼ cup measuring cup.
4. Finely dice the freshly made mozzarella into little, bite-sized pieces. Finally, sprinkle the mozzarella equally over each of the ten muffins.
5. Bake the eggs for 18 to 23 minutes, or until set.
6. Drizzle with balsamic glaze (if desired) before serving.