Caprese Egg Muffins | Rosemary Farm
Caprese Egg Muffins
Ingredients
- 2 Tbsp olive oil
- 3 cups baby spinach
- 1 cup cherry tomatoes, chopped
- 3 Tbsp fresh basil leaves, chiffonade
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 10 large Rosemary Farm eggs, beaten
- 36 pearls fresh mozzarella
- balsamic glaze, to serve
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