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 3/4 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
Caprese Egg Muffins
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!
Ingredients
- 12 eggs
- 1/2 cup fresh 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 3/4 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.
- STORAGE: Store these muffins covered, in the fridge, for up to four days. Great for meal planning!
- HOW TO FREEZE THESE EGG MUFFINS: 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.
