Egg Muffin Cups aren’t just awesome little handheld frittatas you can enjoy on-the-go – this healthy caprese-version is a celebration of summertime. Fresh tomato, basil, and mozzarella are perfect add-ins for creamy meal-prep breakfast egg muffins. Packed with protein, they’re low-carb and vegetarian too!
Ahh. Summertime is almost upon us. Time to kick back, relax, and… GO GO GO! You fool. You thought you could catch a break? Never! Work, kids, camps, picnics, planning, packing. From sun up to sun down. The wheel in the sky (and in your house) keeps on turning.
Thankfully, we’ve finally figured out that a quick morning meal does not have to come in a wrapper or be loaded with sugar, carbs, and everything else that’s going to negate the hard work your coffee is doing to keep you going.
Egg muffin cups are an absolute breakfast blessing. While they’re a meal preppers dream, they also cook up pretty darn quick if you forgot to make ahead of time on a busy morning. Plus, baking eggs in muffin cups are great for grabbing and going, especially for little kid hands.
My meal-prep muffin cup eggs aren’t just a quick and easy solution to satisfy busy people; keto-friendly and low carb, these egg muffins are power packed to give you energy from protein and healthy fats.
But perhaps even more importantly, this is no boring old cheese egg muffin cups recipe. So put away that shredded cheddar, cause we’re bringing a familiar but, unexpected, flavor over for breakfast.
Caprese Flavor is Peak Summer Food Vibes
Can’t get enough caprese? Me either. Summertime is ripe with fresh tomatoes and basil, and while some may stop at the classic side salad, I find that I need to make a meal out of this combination whenever I can while it’s in season.
My caprese chicken is one of OSK’s most popular recipes (and for good reason), but I didn’t stop there. It was easy to turn that dish into caprese chicken salad, but slightly more bold (I think) to take it in a brighter, summer-y direction with peach caprese salad.
For those looking for a heartier dish, there’s caprese pasta with Italian sausage. And hell, even if fresh mozzarella isn’t your thing, you can still embrace the spirit of caprese with creamy pesto chicken or this amazing heirloom tomato galette.
But why stop at lunch and dinner? Caprese cravings can start right at the crack of dawn, so pancakes be damned – let’s do breakfast!
How to Make Caprese Egg Muffin Cups
Caprese Egg Muffin Cups are your new summertime breakfast grab-and-go go-to. Bake fresh tomato, basil, and mozzarella cheese into muffin tin eggs for a hearty, healthy, handheld morning meal. Perfect for meal prep!
- PREP. Heat the oven to 350°F and generously coat the wells of a 12-cup muffin tin with non-stick cooking spray.
- EGGS. Whisk a dozen eggs with salt and pepper until smooth and well combined.
- FILL. Divide fresh mozzarella cheese, chopped tomatoes, and chopped fresh basil evenly among the 12 cups. Then, divide the whisked eggs evenly over the fillings – pour to about ⅔ full.
- BAKE. Transfer the muffin tin to the oven and bake for 12-15 minutes, or until the tops are puffed.
- SERVE. Remove from the oven and rest for 5 minutes. Run a butter knife around each muffin to release. Serve immediately, or store for later!
- Grease the wells of your muffin pan thoroughly. Egg muffin cups tend to stick, so you can’t be too generous with the spray (which is easiest). Try butter or coconut oil if you don’t have spray.
- I don’t recommend using parchment or muffin pan liners – even if you also use spray. In my experience, they still stick.
- Caprese is best when the ingredients are fresh. This means all of ’em – the eggs, tomatoes, basil and mozzarella.
- Remove the seeds and membrane from the inside of your tomato before dicing to avoid excess moisture.
- Always put your “filling” in first to avoid overflowing the baking tin.
- Want fluffier egg muffin cups? “Whisk” your eggs in the blender.
- Avoid browning – firm, set edges are important but you don’t want overcooked, rubbery eggs.
Storing, Freezing and Reheating
Anyone who claims egg muffin cups “freeze beautifully” is a liar (or adding nasty preservatives). But they freeze sufficiently, and that’s what’s important if you’re looking for easy, on-the-go meal prep options.
Allow muffin cup eggs to cool to room temperature first. Wrap individually in parchment paper and freeze for up to 3 months in an airtight container or large reusable ziploc bag.
Egg muffin cups will also keep in an airtight container in the refrigerator for 3-4 days. If you are making these solely for meal prep, I recommend moving right to freezing instead of storing in the fridge first.
Reheat in the microwave. It’s best to allow them to defrost overnight in the refrigerator. Wrap in a paper towel before warming at 50% for 30-40 seconds, flipping once halfway through.
If reheating from frozen, use defrost for 60-90 seconds, flipping every 30 seconds. Warm at 50% an extra 10-20 seconds if needed. Don’t forget to wrap it in a paper towel!
How To Avoid Soggy Egg Muffin Cups
While some will say you should add flour(s) and even baking powder to avoid excess moisture, but I prefer to keep mine grain and nut free. So, to avoid unwanted moisture, I always:
- Remove the seeds and membrane from your tomatoes before dicing, keeping only the flesh (this is also why I avoid cherry or grape tomatoes, and instead use larger varietals that are easy to trim). This will ensure the tomatoes don’t leech too much liquid, turning the egg muffins watery.
- Wrap in a paper towel when reheating in the microwave to absorb any released moisture. Only reheat in intervals, testing at each, to avoid overheated and *shudder* rubbery egg muffins cups.
More Healthy Breakfast Recipes
- Mushroom Frittata with Ricotta
- Banana Bread Pancakes
- Instant Pot Egg Bites
- Crab Omelet with Avocado
- Meal Prep Veggie Scramble Breakfast Bowls
Did you make these caprese-style egg muffins? I’d love to know how they turned out! Leave a comment and a rating below.
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- 1 Muffin tin
- 1 Medium Mixing Bowl
- 1 whisk
- 12 large eggs
- 1 tsp kosher salt
- ½ tsp Italian seasoning
- ½ tsp ground pepper
- 24 fresh mozzarella ciliegine balls, halved
- 2 roma tomatoes, seeded and diced
- ½ c chopped fresh basil
- Heat the oven to 350F. Generously spray a muffin tin with non-stick cooking spray.
- Whisk the eggs, salt, and pepper until the eggs are smooth and the ingredients are well combined.
- Divide the cheese, tomatoes, and basil evenly among the 12 muffin tins.
- Divide the whisked eggs evenly among the tins – they will be about ⅔ full.
- Transfer the tin to the oven and bake 12-15 minutes, or until the tops are puffed. They should spring back lightly when pressed in the center.
- Remove from the oven and rest 5 minutes. Gently run a butter knife around each muffin to release from the tins. Serve immediately.