• Preheat oven to 375 degrees F. Coat muffin pan liberally with olive oil.

Prepare the spinach:

• Heat olive oil in a large frying pan. Sauté spinach in olive oil until it's wilted. Put cooked spinach into a mesh colander and press with the back of a big spoon to remove liquid. Alternatively, wrap cooked spinach in the center of a dish towel, and squeeze excess liquid out. 
  1 pound fresh spinach, 1 tablespoon extra virgin olive oil

Prepare the egg mixture:

• Beat eggs, garlic, salt, and pepper in a large mixing bowl. 
  8 large eggs, 1 clove garlic, ½ teaspoon. sea salt, ½ teaspoon pepper
• Stir spinach into egg mixture.
• Add vegetables or other variations (see below) and stir to combine. 
• Add egg mixture to each oiled cup, ¾ of the way to the top. 
• Bake for 8-12 minutes until set. Let cool. Run a knife or spatula around the edge of each muffin to loosen and remove from pan.

Spinach with tomato (pictured):

• 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 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.