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Caprese egg muffins on a wooden serving board garnished with fresh basil.

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Caprese Egg Muffins

Recipe by Veronika Sykorova

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

Units Scale
  • 8 large eggs
  • 1/2 tsp fine sea salt
  • 1/2 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. 1/2 cup diced)
  • 6 large leaves of fresh basil, cut into strips
  • 3-4 sundried tomatoes in oil, drained and chopped
  • 1-2 tbsp pesto
  • 6 cherry tomatoes, halved (1/2 per muffin; do 1 each if they’re extra small)
  • Balsamic glaze (not vinegar! for serving, optional)

Instructions

  1. Preheat your oven to 375F and prepare a 12-cup non-stick muffin pan.
  2. In a large measuring jar or a bowl, whisk together the eggs, sea salt, black pepper, and grated garlic. Set aside.
  3. 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.
  4. Divide the chopped spinach between the 12 muffin cups.
  5. Add diced mozzarella, chopped fresh basil, sundried tomatoes, approx. ¼-½ tsp of pesto, and ½ cherry tomato to each cup. 
  6. 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.
  7. 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.
  8. 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.
  9. Use a rubber spatula or a butter knife to carefully unstick each muffin from the pan if needed.
  10. 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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Find it online: https://thehealthfulideas.com/caprese-egg-muffins/