This recipe turns the flavors of an Italian Caprese salad—tomato, fresh mozzarella, and basil—into a delicious breakfast. Make these egg muffins in advance for an easy and portable breakfast throughout the week.
2 tablespoons extra-virgin olive oil, plus more for greasing the baking pan
3 cups baby spinach
1 cup chopped cherry tomatoes
3 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
10 large eggs
4 ounces fresh mozzarella
Balsamic glaze, for drizzling (optional)
1. Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin with olive oil.
2. In a medium skillet, heat the 2 tablespoons of olive oil over medium heat. Saute the spinach and tomatoes until wilted, then place in a medium mixing bowl.
3. Add the basil, salt, pepper, garlic, and eggs to the mixing bowl with the spinach and tomatoes. Using 1/4 cup measuring cup, pour the mixture into the muffin tin to make 10 egg muffins.
4. Chop the fresh mozzarella into small bite-sized pieces. Distribute evenly over the 10 muffins by sprinkling the mozzarella over the muffins.
5. Bake 18-23 minutes, until the eggs are set.
6. To serve, drizzle with balsamic glaze (optional)
Recipe and photo courtesy the Egg Nutrition Center
SC11 says: Wonderful flavor! I love the flavor of the sautéed baby spinach and tomatoes. One recommendation would be to use a non-stick muffin pan.
Cindy Van says: I made the recipe as stated (did not use the balsamic glaze) and it was fantastic! My husband loved it too. The only recommendation is to use a non-stick muffin pan or paper liners to avoid a lot of sticking.
Megan Atkins says: I altered this recipe to asiago cheese, cherry tomatoes, zucchini cut thin, and then followed the directions above without the basil (I wish I had some on hand). It was great, so easy for a quick breakfast that is filling and lasts.
Polly Hoffman says: Great flavor! Love these! So much, I’m making them again next week.
Kay Louise says: I made these today for brunch, and served them with balsamic glaze as suggested. They were delicious! My guests ate them up. I was hoping to have a couple left for the coming week. Guess I will have to make them again soon!
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