Recipe Ingredients
- 8 large eggs, thawed
- 1/4 cup Greek yogurt
- 2 tablespoons basil pesto, plus more for garnish
- 1/2 cup frozen spinach, thawed and drained
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sundried tomatoes in olive oil, drained and finely chopped
- 1 tablespoon chopped fresh basil, plus more for garnish
- 1/2 teaspoon each kosher salt and freshly ground black pepper
Recipe Directions
- Preheat oven to 375°F and coat a 12-cup muffin tin liberally with nonstick cooking spray. Place spinach in a clean kitchen towel and squeeze out any excess moisture.
- Whisk eggs, yogurt and pesto together in a large bowl until combined. Stir in spinach, mozzarella, sundried tomatoes and basil until combined. Season with salt and pepper.
- Pour egg mixture evenly among prepared muffin cups, filling each about three-quarters full. Bake until eggs are set, about 20 to 30 minutes.
- Garnish with additional pesto and basil. Serve and enjoy.
