8 eggs

1tbsp OTOT California organic Arbequina

2 tbsp OTOT sun-dried tomato tapenade

1 cup chopped spinach

1 tsp pepper

1 tsp garlic powder


These are super easy to make and a great way to have a healthy grab and go breakfast or snack throughout the day.



Preheat oven to 350.

Lightly oil the cups of a muffin tin. In a large bowl, whisk eggs and olive oil until fluffy. Stir in tapenade, spinach and spices. Pour egg mixture into prepared muffin tins, filling ΒΎ cup of the way full. Bake at 350 for 20 minutes or until eggs are just set. Cool slightly and remove from pan. Serve immediately, or store in an airtight container or zip top bag in the refrigerator for up to 5 days.

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