Preheat oven to 350º and prepare 1 12-cup muffin tin with non-stick cooking spray.

In a medium skillet, heat the olive oil over medium heat. Saute the spinach and tomatoes until wilted, then place in a medium bowl. Add the fresh basil, salt, pepper, garlic powder, and eggs. Stir to combine.

Use a ¼ measuring cup to divide mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.

Bake 18 – 23 minutes, until eggs are set.

Serve with balsamic glaze. Refrigerate leftovers up to 3 days.