Like a frittata, but baked in a muffin pan, these Caprese Egg Cups are perfect to make ahead for breakfast with spinach, tomatoes, basil, and cheese.
I love sunny-side up eggs, but who can eat them every single day of the week? Definitely not me!
I love variety. Of course, eggs are an affordable source of protein, but we don’t have to just make the same thing over and over.
There are so many breakfast dishes that we can make with eggs. These Caprese Breakfast Egg Cups are one of them!
It doesn’t need to be anything fancy or complicated — only tasty, for sure! And these egg cups deliver both color and flavor with every bite.
The good thing is that, in less than 30 minutes you can have this baked frittata without much ado and still take it with you to work, school, or anywhere.
It’s economical and loaded with protein and vitamins.
In addition, these are gluten-free, keto, and vegetarian… as well as Paleo and Whole30 if you skip the cheese.
In fact, all that you need to do is to beat the eggs real quick, season them well, and then pour into a greased muffin tin with spinach, tomatoes, basil, and cheese.
Finally, bake at 350 F for about 15-19 minutes. Right before serving, drizzle with balsamic vinegar, if desired, and enjoy.
Really simple, right?
Serve hot with a drizzle of balsamic vinegar, if desired. Enjoy!
Recipe adapted from Egg White Breakfast Cups from Tasty.
CAN BREAKFAST EGG CUPS BE REFRIGERATED OR FROZEN?
Keep Breakfast Egg Cups in an airtight container for up to 5-7 days in the refrigerator. Microwave 30 seconds to reheat.
To freeze, let it cool first and then individually wrap each with plastic wrap and foil. To reheat, microwave them for 30-60 seconds or until hot.
- 3 cups fresh baby spinach
- 1¼ cups chopped tomatoes (or 12 sliced grape tomatoes)
- 12 fresh mozzarella balls, mini (skip this for Paleo and Whole30
- 3-4 TBSP thinly sliced basil
- 12 large eggs, beaten
- ¾ tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder optional
- 1-2 TBSP grated Parmesan cheese optional
- balsamic vinegar to drizzle optional
- Preheat the oven to 350?F. Lightly spray a muffin tin with no stick cooking spray.
- Then divide equally the spinach across 12 cups. Slice the tomatoes, then fill the cups with the tomato, one ball of fresh mozzarella each, and basil.
- Beat the eggs and and stir in salt, pepper, and garlic powder. If desired, stir in grated Parmesan cheese, Pour into cups of the muffin tin, filling each ¾ full, and bake for 15-19 minutes, or until the eggs have set.
- Serve hot with a drizzle of balsamic vinegar, if desired. Enjoy!
Make sure to run a pairing knife around egg cups and remove them from the pan using a spoon. Otherwise they may stick to the pan once cool.
STORAGE: Keep breakfast egg cups in an airtight container for up to 5-7 days in the refrigerator. Microwave 30 seconds to reheat. To freeze, let cool first and then individually wrap each with plastic wrap and foil. To reheat, microwave them for 30-60 seconds or until hot.