Spinach and Egg Muffins

Set the oven to 375 degrees F and generously coat a muffin pan with olive oil.

To prepare the spinach, heat olive oil in a large frying pan and sauté the spinach until it wilts.

Transfer the cooked spinach to a mesh colander and press with the back of a large spoon to remove the liquid, or wrap it in a dish towel and squeeze out the excess liquid.

In a large mixing bowl, beat the eggs with garlic, salt, and pepper.

Mix the spinach into the egg mixture, adding any vegetables or variations, and stir to combine.

Pour the egg mixture into each oiled muffin cup, filling them ¾ of the way to the top.

Bake for 8-12 minutes until the muffins are set, then let them cool.

Use a knife or spatula to run around the edge of each muffin to loosen and remove them from the pan.

Spinach with tomato :
Dice 1-2 medium sized tomatoes; stir into egg mixture.
Feta and kalamata:
Stir 1/4 cup of diced kalamata olives and 1/2 cup feta cheese into the egg mixture.
Cheddar turkey bacon:
Stir 1/4 cup of crispy cooked bacon bits and 1/2 cup cheddar cheese into the egg mixture.
Broccoli cheddar:
Stir 1/2 cup finely chopped broccoli and 1/2 cup cheddar cheese into the egg mixture.
Spinach mushroom:
Cook 1 cup of sliced mushrooms along with the spinach.
Pesto parmesan:
Stir 1/4 cup each of pesto and parmesan cheese into the egg mixture.
Garlic and sun-dried tomato:
Add one clove diced garlic to spinach while cooking. Stir 1/3 cup diced sun-dried tomatoes into the egg mixture.
Bruschetta:
Stir one diced tomato, several kalamata olives, 2 sliced green onions, and 1 clove of garlic (diced) into the egg mixture.