Caprese Egg Muffins

These high protein breakfast treats come together in a flash. Make ahead, wrap in plastic wrap and 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.
Print Recipe

Share Recipe


  • 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 your oven to 350F.
  • 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!
Inline Feedbacks
View all comments