Caprese Egg Muffins

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Caprese Egg Muffins

Pressed for time in the morning? These satisfying egg muffins are easy to prep ahead, perfectly portioned, and portable for a nutritious weekday breakfast that’s reminiscent of pizza (which is never a bad thing).

Total: 45 minutes
Prep: 25 minutes
Servings: 12


  • 2 tablespoons olive oil
  • 3 cups baby spinach
  • 1 cup cherry tomatoes, chopped
  • 3 tablespoons fresh basil leaves, chiffonade
  • 1/2 tablespoon salt
  • 1/2 tablespoon black pepper
  • 10 large eggs, beaten
  • 36 pearls fresh mozzarella
  • balsamic glaze, to serve


  • Preheat oven to 350° and prepare a 12-cup muffin tin with non-stick cooking spray.
  • In a medium skillet, heat the olive oil over medium heat. Sauté the spinach and tomatoes until wilted, then place in a medium bowl. Add the fresh basil, salt, pepper, garlic powder, and eggs. Stir to combine.
  • Use a ¼ measuring cup to divide mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.
  • Bake 18-23 minutes, until eggs are set.
  • Serve with balsamic glaze. Refrigerate leftovers up to three days.
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