These Caprese Egg Muffins are flavorful, simple, and ready to eat in under 45 minutes! If you like caprese salad, this one is for you! The flavors work so well in these little egg bites! It's such an easy and quick breakfast, brunch, snack, or even lunch! They're also freezer-friendly and just as delicious reheated, so they're perfect for meal prep!
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Why You'll Love These Egg Muffins
Caprese flavor but make it eggs - These muffins have all the classic flavors of a caprese salad. Fresh mozzarella, fresh tomatoes, basil, and an optional balsamic glaze. They're flavorful, filling, and so simple!
Easy, low carb breakfast - The egg cups are gluten-free, low carb, simple, and packed with protein! They're small but filling. I usually eat 2-3 for breakfast when served with toasted bread and avocado. 3 egg bites alone have 18 grams of protein, 6 grams per muffin!
Great for meal prep - They're freezer-friendly and great reheated, which makes them perfect for meal prep. You can store them in both the fridge and freezer and always have breakfast ready to grab and go on busy mornings!
Ingredients
- Eggs - Use large eggs to get the right amount. Using smaller eggs won't give you enough to cover the rest of the ingredients, and you risk the muffins overflowing in the oven with bigger eggs.
- Spices - The eggs are whisked with sea salt, freshly ground black pepper, and minced garlic. You can also use garlic powder if you prefer.
- Mozzarella cheese - I used bocconcini in pesto because they fit the flavor and I needed to use them up; that's why it's green in the photos, but a regular large ball of fresh mozzarella works the same way! You can also use mozzarella pearls and add ½ to each muffin. I would slice each ball into quarters though so it's more spread out.
- Cherry tomatoes - A half of a cherry tomato in the middle of each muffin is all you need. I don't recommend adding more, unless they're tiny grape tomatoes.
- Sundried tomatoes - I doubled up on the tomato flavor by adding chopped sundried tomatoes.
- Pesto and basil - A little bit of pesto and chopped fresh basil are amazing with mozzarella and add a ton of flavor to the egg bites.
- Spinach - Baby spinach adds color, fiber, and makes the muffins more nutritious. You can skip this.
Variations and Substitutions
- Different cheese - Obviously the whole point of caprese is adding mozzarella, but if you prefer a different cheese or want to change things up, you can use feta or soft goat cheese, or even add some grated parmesan straight into the egg mixture. These cheeses don't puff up and melt the same way mozzarella does, so you can add a little more without worrying about the muffins overflowing.
- Different pesto - Try my arugula sundried tomato pasta I used in this Sundried Tomato Pesto Pasta! It would go great with the flavors here.
- Balsamic glaze - I like to drizzle these with a little bit of balsamic glaze (not vinegar!), I just forgot to drizzle them in the photos.
Step-by-Step Instructions
- Preheat your oven to 375F and prepare a 12-cup non-stick muffin pan.
- In a large measuring jar or a medium bowl, whisk together the eggs, sea salt, black pepper, and grated garlic. Set aside.
- Use a knob of butter to grease your muffin pan well. These muffins like to stick. Alternatively, you can use silicone or paper muffin liners.
- Divide the chopped spinach between the 12 muffin cups.
- Add diced mozzarella, chopped fresh basil, sundried tomatoes, approx. ¼-½ teaspoon of pesto, and ½ cherry tomato to each cup.
- Carefully pour the egg mixture over the ingredients into each cup. Don’t fill them to the top; leave at least ¼ inch empty because they puff up a lot in the oven because of the cheese.
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- Bake them in the preheated oven for 22-25 minutes or until the cheese starts to look a little golden on top. Keep a close eye on them in case the cheese starts to overflow, and use a butter knife or a spoon to push it back carefully if needed.
- Take them out of the oven and allow them to cool in the pan for a few minutes before serving. They will deflate a lot once out of the oven.
- Use a rubber spatula or a butter knife to carefully unstick each muffin from the pan if needed.
- Drizzle with balsamic glaze before serving if desired and enjoy!
Tips & Tricks!
- Grease your pan properly - I'm still not sure if it's because of the spinach and basil on the bottom or what, but these like to stick. I didn't grease my pan as much as I usually do when I took these photos, and the muffins were hard to take out in one piece. I always recommend a knob of butter because it sticks to the sides. Oil doesn't.
- Use a spatula - Use a small, thin, silicone spatula to unstick the muffins from the pan if needed. A butter knife is often recommended for this, but you can easily scratch a non-stick surface with it, so I like to use a bendy spatula instead to really get in there without worrying about ruining the material.
Serving Suggestions
You can eat the egg bites on their own, with toasted sourdough, add them to breakfast sandwiches, or pack them for work lunch or snack. They make a great addition to a brunch spread as well!
I like to serve them with a slice of bread with mashed avocado, soft goat cheese, or simply salted butter for a really quick snack, breakfast, or lunch.
Storing and Reheating
Refrigerator: Store the egg muffins in an airtight container in the fridge for 3-4 days.
Freezer: You can also freeze the muffins in a freezer-safe container for up to 2-3 months when stored properly. The colder and more stable the temperature of your freezer is, the longer they will last.
Reheating: Reheat them in the oven at 300F on a small baking sheet lined with parchment paper for about 10 minutes. If frozen, defrost them in the fridge overnight, or reheat straight from frozen for longer. I recommend starting at 250F for the first 10 minutes and then raising the temperature to 300 for another 10 minutes.
FAQs
I haven't tried this because I always just use whole eggs for everything, but I don't see why not! They should also work with just egg whites.
Technically yes, but I always recommend the oven for the best texture. I rarely use the microwave for anything for this reason and never recommend it.
More Egg Bites
Below are 3 more egg bite recipes you can try, with more recipes to come soon! Head over to Savory Breakfast recipes to see the latest ones and other egg and savory recipes!
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Print📖 Recipe
Caprese Egg Muffins
These Caprese Egg Muffins are flavorful, simple, and ready to eat in under 45 minutes! The caprese salad flavors work so well in these little egg bites! It's such an easy and quick breakfast, brunch, snack, or even lunch! They're also freezer-friendly and just as delicious reheated, so they're perfect for meal prep!
- Total Time40 minutes
- Yield12 muffins 1x
- DietVegetarian
Ingredients
- 8 large eggs
- ½ tsp fine sea salt
- ½ tsp freshly ground black pepper
- 2 cloves garlic, grated or minced
- Knob of butter
- 1 cup packed baby spinach, chopped
- 3 oz fresh mozzarella, diced (approx. ½ cup diced)
- 6 large leaves of fresh basil, cut into strips
- 3-4 sundried tomatoes in oil, drained and chopped
- 1-2 tablespoon pesto
- 6 cherry tomatoes, halved (½ per muffin; do 1 each if they’re extra small)
- Balsamic glaze (not vinegar! for serving, optional)
Instructions
- Preheat your oven to 375F and prepare a 12-cup non-stick muffin pan.
- In a large measuring jar or a bowl, whisk together the eggs, sea salt, black pepper, and grated garlic. Set aside.
- Use a knob of butter to grease your muffin pan well. These muffins like to stick. Alternatively, you can use silicone or paper muffin liners.
- Divide the chopped spinach between the 12 muffin cups.
- Add diced mozzarella, chopped fresh basil, sundried tomatoes, approx. ¼-½ teaspoon of pesto, and ½ cherry tomato to each cup.
- Carefully pour the egg mixture over the ingredients into each cup. Don’t fill them to the top, leave at least ¼ inch empty because they puff up a lot in the oven because of the cheese.
- Bake in the preheated oven for 22-25 minutes or until the cheese starts to look a little golden on top. Keep a close eye on them in case the cheese starts to overflow, and use a butter knife or a spoon to push it back carefully if needed.
- Take them out of the oven and allow them to cool in the pan for a few minutes before serving. They will deflate a lot once out of the oven.
- Use a rubber spatula or a butter knife to carefully unstick each muffin from the pan if needed.
- Drizzle with balsamic glaze before serving if desired and enjoy!
Notes
Basil: The easiest way to chop it is to stack the leaves, roll them up, and cut into thin strips.
Mozzarella: Don’t add the cheese on top of the muffins. Mozzarella is very soft and melts very easily and even when I put it towards the bottom of each cup, it finds its way to the top and likes to overflow. Don’t add too much. It doesn’t look like a lot of cheese, but if you add more, the muffins will overflow.
If the muffins stick: I like using a thin rubber spatula to get the muffins out of the pan. It’s better than a knife because you can be more heavy-handed without scratching the pan.
Storing: Store the muffins in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
Reheating: Reheat the muffins in the oven at 350F for 10 minutes or until warmed through. Defrost in the fridge overnight first if frozen or reheat for longer.
- Prep Time: 15 minutes
- Cook Time: 25 mins
- Category: Breakfast
- Method: Oven
- Cuisine: Italian
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