1. Preheat oven to 350º F and prepare muffin tin with 12 liners.
2. In a skillet over medium heat, add oil, spinach, and garlic, and cook until heated through, about 5 minutes. Set aside and let cool.
3. In a large bowl, whisk Eggland’s Best Eggs with salt, pepper, and cooled spinach.
4. Pour egg mixture evenly into the muffin liners, place in oven, and cook for 15 minutes.
5. Remove from oven, top each muffin evenly with marinara, cheese, and optional pepperoni.
6. Return to oven for another 5 minutes, until eggs are cooked and cheese is melted.
7. Eat immediately or store leftovers covered in fridge for up to 4 days or freezer up to 3 months.

Reusable silicone muffin pan liners work well for this recipe.