Preheat the oven to 350 °F. Grease a muffin tin or line it with paper liners.

Peel and finely chop the garlic. Cut the mozzarella into pieces.

In a large bowl, whisk the eggs with a pinch of salt and pepper until slightly frothy.

Heat a splash of olive oil in a skillet over medium heat. Add the chopped garlic and cook for 30–60 seconds, until fragrant.

Add the spinach and cook for 3–5 minutes, until heated through and most of the moisture has evaporated. Remove from the heat, let cool for 1–2 minutes, and chop coarsely if needed.

Stir the spinach into the egg mixture so everything is evenly distributed.

Divide the egg mixture evenly among the muffin cups, filling them about 3/4 full.

Bake the muffins for 15 minutes in the preheated oven, until the edges are set but the tops still wobble slightly.

Remove the tin from the oven and top each muffin with a tablespoon of passata. Sprinkle the mozzarella pieces over the top and place a slice of pepperoni on each one.

Return the muffin tin to the oven for 5 minutes more, until the cheese has melted and the eggs are fully cooked.

Let the muffins cool in the tin for 5 minutes, then remove them and serve immediately or let them cool completely. Enjoy!