Go Back

Caprese Egg Cups

Denise Browning
Prep Time 12 mins
Cook Time 17 mins
Total Time 29 mins
Course Breakfast
Servings 12 cups


  • 3 cups fresh baby spinach
  • 1 1/4 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
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 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 3/4 full, and bake for 15-19 minutes, or until the eggs have set.
  • Serve hot with a drizzle of balsamic vinegar, if desired. Enjoy!


Recipe adapted from Egg White Breakfast Cups from Tasty.
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.