These Caprese Egg Muffins are a delicious vegetable baked egg cup made with cherry tomatoes, cheese and fresh basil. These are the perfect high protein, low carb breakfast recipe that are keto and gluten-free. They are great for meal prepping or an on-the-go breakfast and can be frozen for later!
CAPRESE EGG MUFFINS
Breakfast is the most important meal of the day.
I love having healthy breakfast options on hand for my family, especially on busy mornings.
These Caprese Egg Muffins are a healthy, protein packed egg recipe that mixes eggs with fresh tomatoes, basil and cheese. They are keto and gluten-free.
As we approach the warmer months are farmers markets and gardens are in full swing this will be a great recipe to make.
If you haven’t tried egg muffins you are missing out. They are so easy to make and great for meal-prep. I like to freeze half of them for later.
You can just pop them in the microwave for a minute on your way out the door and you have a quick breakfast at your finger-tips.
I often rotate between these Caprese Egg Muffins, Breakfast Egg Muffins, Southwest Taco Egg Muffins and these Southwestern Turkey Sausage Egg Cups.
WHAT INGREDIENTS DO I NEED FOR CAPRESE EGG MUFFINS?
EGGS: This recipe uses 12 eggs which means these egg cups are packed with protein.
FRESH BASIL: Fresh basil is the perfect fresh herbs for these egg cups. If you don’t have fresh basil you can sub in dried basil.
CHEESE: You can use any cheese you like in this recipe but I used half sharp cheddar cheese and mozzarella cheese.
CHERRY TOMATOES: Fresh cherry tomatoes are the perfect match to the fresh basil and cheese in these egg cups.
OREGANO: Dried oregano adds a touch of earthy flavor to the egg muffins.
HOW DO YOU MAKE EGG MUFFINS?
PREHEAT THE OVEN: Preheat the oven to 375 degrees.
PREPARE THE MUFFIN TINS: Grease your muffin tins {enough for 16-18 muffins} and set aside. Make sure both bottoms and sides get oiled. Set aside.
MIX THE EGGS, SALT, PEPPER AND OEGANO: Place the eggs into a medium-size bowl and beat them. Then add salt, black pepper and oregano. Whisk to combine.
ADD THE TOMATOES: Fold in chopped cherry tomatoes, roughly chopped basil leaves, and shredded cheese. Stir to combine.
DIVIDE THE EGG MIXTURE: Divide the egg mixture into 16 to 18 muffin molds evenly filling about 2/3 of the way full.
BAKE: Put the egg muffins in the oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown.
Remove from the oven and let cool before removing from the muffin tin. Move a knife around the edges of each muffin for easy removal. Serve warm.
WAYS TO MODIFY THESE CAPRESE EGG MUFFINS
VEGETABLES: You can add a variety of other vegetables to this recipe. Some I like are bell peppers, carrots, celery and broccoli.
CHEESE: I used cheddar and mozzarella cheese but you can use other cheese options like goat cheese, feta cheese or gouda.
GREENS: Greens are a nice addition to these egg muffins. Try chopped kale, spinach or swiss chard.
SPICES: You can add a spices to add extra flavor to this recipe. For spice try crushed red pepper or cayenne red pepper. I also really like za’atar, Italian seasoning or Greek seasoning.
HERBS: Fresh herbs are always a nice finishing touch to egg recipes. I love the fresh basil but also like fresh oregano, dill or parsley.
OTHER BREAKFAST RECIPES YOU WILL LIKE:
MEDITERRANEAN VEGETABLE FRITTATA
TURKEY SAUSAGE PUFF PASTRY PIZZA
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Caprese Egg Muffins
Ingredients
- 12 eggs
- 1/2 cup basil leaves, packed
- 1/2 cup cheddar cheese, shredded
- 1/2 cup mozarella cheese, shredded
- 2 cups cherry tomatoes, quartered {10 ounces}
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Preheat the oven to 375 degrees.
- Grease your muffin tins {enough for 16-18 muffins} and set aside. Make sure both bottoms and sides get oiled. Set aside.
- Place the eggs into a medium-size bowl and beat them. Then add salt and black pepper. Whisk to combine.
- Fold in chopped cherry tomatoes, roughly chopped basil leaves, and shredded cheese. Stir to combine.
- Divide the egg mixture into 16 to 18 muffin molds evenly filling about 2/3 of the way full.
- Put the egg muffins in the oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown.
- Remove from the oven and let cool before removing from the muffin tin.
- Move a knife around the edges of each muffin for easy removal.
- Serve warm.
Notes
- For this recipe, you can use any semi-soft cheese you like.
- Store these muffins covered, in the fridge, for up to four days. Great for meal planning!
- If you want to freeze these wrap them in plastic wrap individually and then put them in a large ziplock bag. Remove from the freezer when you are ready to eat them and heat them in the microwave for two minutes or until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello. Thank you for the recipe. Very tasty. I added jalapeno to some and onions to some. One lesson learned, definitely fill 2/3 if using traditional size pans; 3/4 overflowd when baking. Also, use more oil in the pan than expected. (For me anyway!).
Thanks for the feedback