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!
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.
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Caprese Egg Cups
- Total Time: 34 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
A bright and flavorful twist on classic eggs. Perfect for brunch or a light dinner.
Ingredients
- 3 cups (710 ml) fresh baby spinach
- 1.25 cups (296 ml) chopped tomatoes
- 12 fresh mozzarella balls
- 3-4 TBSP thinly sliced basil
- 12 large eggs
- 0.75 tsp salt
- 0.5 tsp ground black pepper
- 0.5 tsp garlic powder
- 1-2 TBSP grated Parmesan cheese
- balsamic vinegar
Instructions
- Preheat oven to 350°F (177°C).
- Lightly spray a muffin tin with nonstick cooking spray.
- Divide spinach equally across 12 muffin cups.
- Slice tomatoes.
- Fill each muffin cup with sliced tomatoes, one ball of fresh mozzarella, and basil.
- Beat eggs and stir in salt, pepper, and garlic powder.
- Stir in grated Parmesan cheese (optional).
- Pour egg mixture into muffin cups, filling each 3/4 full.
- Bake for 15-19 minutes, or until eggs have set.
- Serve hot with a drizzle of balsamic vinegar (optional).
Notes
- For a richer flavor, use fresh, high-quality mozzarella.
- To prevent the egg cups from drying out, keep an eye on them and remove them from the oven as soon as the eggs are set.
- Leftover egg cups can be stored in the refrigerator for up to 2 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 egg cup
- Calories: 150
- Sugar: 1
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Carbohydrates: 5
- Fiber: 1
- Protein: 8
- Cholesterol: 200
Frequently Asked Questions
Can I use different types of cheese in the Caprese Egg Cups?
Yes, you can substitute the cheese with your preferred variety, such as mozzarella, feta, or goat cheese, to customize the flavor.
What should I do if I don’t have fresh basil for the recipe?
If you don’t have fresh basil, you can use dried basil instead; just reduce the amount to about one-third of what you would use for fresh.
How do I know when the Caprese Egg Cups are fully cooked?
The egg cups are done when they are set in the middle and a toothpick inserted comes out clean, usually around 15-19 minutes of baking.
