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Caprese Egg 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!
Course
Breakfast
Cuisine
Amercian
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Resting Time
5
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
205
kcal
Author
Danielle Esposti
Equipment
1 Muffin tin
1 Medium Mixing Bowl
1 whisk
Ingredients
12
large eggs
1
teaspoon
kosher salt
½
teaspoon
Italian seasoning
½
teaspoon
ground pepper
24
fresh mozzarella ciliegine balls
halved
2
roma tomatoes
seeded and diced
½
c
chopped fresh basil
Instructions
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.
Nutrition
Serving:
2
egg muffins
|
Calories:
205
kcal
|
Carbohydrates:
2
g
|
Protein:
19
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0
g
|
Cholesterol:
385
mg
|
Sodium:
353
mg
|
Potassium:
214
mg
|
Fiber:
0
g
|
Sugar:
1
g
|
Vitamin A:
16
%
|
Vitamin C:
1
%
|
Calcium:
9
%
|
Iron:
13
%