Steps

• Step 1

  When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes. Spray a 12-cup muffin tin generously with cooking spray.

  350 ˚F / 177 ˚C

  Ingredients

  • As Needed cooking spray

• Step 2

  In a small skillet over medium heat, warm the oil. Add the onion and cook, stirring frequently until softened, about 7 minutes.

  Ingredients

  • 1 Tablespoon extra-virgin olive oil

  • 1/2  yellow onion, finely diced

• Step 3

  Add the spinach and cook until wilted, about 1 minute longer. Transfer to a cutting board to cool, then chop the mixture so the spinach is broken up a little.

  Ingredients

  • 3 Cup baby spinach leaves

• Step 4

  In a large bowl, whisk the eggs until frothy. Add the cooled onions and spinach, cheese, basil, salt, and pepper. Stir to combine.

  Ingredients

  • 10  eggs

  • 4 Ounce shredded cheddar, mozzarella or Swiss cheese

  • 1/4 Cup fresh basil, chopped

  • 1 Teaspoon kosher salt, or to taste

  • 1/2 Teaspoon freshly ground pepper, or to taste

• Step 5

  Divide the egg mixture evenly among the muffin cups.

• Step 6

  Place the muffin tin directly on the grill grates. Close the lid and bake until the eggs have puffed up, are set, and are beginning to brown, 18-20 minutes.

  00:20

  350 ˚F / 177 ˚C

• Step 7

  Remove the muffin tin from the grill and serve immediately, or allow to cool on a wire rack, then refrigerate in an air-tight container for up to 4 days. Enjoy!