Caprese Egg Muffins

These Caprese Egg Muffins come together in a flash. Make ahead, wrap in plastic wrap and freeze. Defrost the night before for a quick grab-and-go option during busy weekdays. Add your favorite veggies, herbs or cheeses to mix up the flavors and colors.

Caprese Egg Muffins

Caprese Egg Muffins

These Caprese Egg Muffins are a high-protein, fun and flavorful breakfast option.
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Cook Time 20 minutes
Course Breakfast


  • 1/2 cup sliced cherry tomatoes
  • 1 cup spinach , chopped
  • 1/4 cup fresh basil , sliced in ribbons
  • 8 large eggs
  • 1/4 cup preferred milk
  • 1/2 cup shredded mozzarella cheese
  • Ground pepper , to taste


  • Preheat oven to 350°F.
  • Line a muffin tin with muffin cups or grease lightly.
  • Divide prepared spinach, tomatoes, basil, and cheese amongst cups evenly and sprinkle with ground pepper to taste.
  • Whisk eggs and milk together in a separate bowl.
  • Pour over cups until ~2/3-3/4 full and slightly stir the veggies to distribute.
  • Bake 15-20 minutes or until eggs are fully set and no longer loose. Enjoy!
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