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    Home > Easy Breakfast and Brunch Recipes

    Published: Feb 15, 2019 · Modified: Sep 20, 2021 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 15 Comments

    Quick and Easy Grab-and-Go Caprese Breakfast Egg Cups

    Gluten FreeVegetarianWhole30PaleoKeto

    Jump to Recipe ↓

    Caprese Breakfast Egg Cups is a quick, low carb BAKED FRITTATA made with eggs, spinach, tomatoes, basil, and cheese, baked in a muffin pan. They are gluten-free, Keto, Paleo, Whole30, and vegetarian... and can be easily transported wherever you go just like our keto egg muffins. 

    breakfast egg cups in a muffin tin

    I love sunny-side up eggs, but who can eat them every single day of the week? Definitely not me!

    I love variety. Of course, eggs are an affordable source of protein, but we don't have to just make the same thing over and over. 

    There are so many breakfast dishes that we can make with eggs. These Caprese Breakfast Egg Cups are one of them! 

    It doesn't need to be anything fancy or complicated -- only tasty, for sure! And these egg cups deliver both color and flavor with every bite. 

    The good thing is that, in less than 30 minutes you can have this baked frittata without much ado and still take it with you to work, school, or anywhere. 

    It's economical and loaded with protein and vitamins.  

    In addition, these are gluten-free, keto, and vegetarian... as well as Paleo and Whole30 if you skip the cheese.

    In fact, all that you need to do is to beat the eggs real quick, season them well, and then pour into a greased muffin tin with spinach, tomatoes, basil, and cheese. 

    Finally, bake at 350 F for about 15-19 minutes. Right before serving, drizzle with balsamic vinegar, if desired, and enjoy. 

    Really simple, right? 

    HOW TO MAKE CAPRESE BREAKFAST EGG CUPS

    Preheat the oven to 350˚F. Lightly spray a muffin tin with no stick cooking spray. 

    Then divide equally the spinach across 12 cups.

    Slice the tomatoes, then fill the cups with the tomato, one ball of fresh mozzarella each, and basil.

    Beat the eggs and stir in salt, pepper, and garlic powder. If desired, stir in grated Parmesan cheese.

    beating eggs for caprese breakfast egg cups

    Pour into cups of muffin tin, filling ¾ full,  and bake for 15-19 minutes, or until the eggs have set.

    filling muffin tin to bake Caprese breakfast egg cups

    Serve hot with a drizzle of balsamic vinegar, if desired. Enjoy!

    NOTE: Make sure to run a pairing knife around egg cups and remove them from the pan using a spoon. Otherwise they may stick to the pan once cool. 

    Recipe adapted from Egg White Breakfast Cups from Tasty. 

    Can Breakfast Egg Cups Be Refrigerated or Frozen?

    Keep Breakfast Egg Cups in an airtight container for up to 5-7 days in the refrigerator. Microwave 30 seconds to reheat.

    To freeze, let it cool first and then individually wrap each with plastic wrap and foil. To reheat, microwave them for 30-60 seconds or until hot. 

    What's a Frittata?

    The Italian word frittata roughly translates to "fried". 

    It's basically an egg-based Italian dish similar to an open omelette enriched with ingredients such as cheese, vegetables, and meats and cooked in a skillet or frying pan.

    What's the Difference between a Frittata and an Omelette? 

    There are basically 3 differences.

    • Cooking process: Frittata is cooked in an oven-safe skillet because after its edges set on the stovetop, it finishes cooking in the oven.
    • Filling: In contrast to an omelette, frittata fillings are mixed in with the eggs in the pan rather than folded in the center. 
    • Portion: While a frittata can serve one or more people, an omelette is generally meant to serve one. 

    Other Egg Dishes to Enjoy:

    Keto Sausage Breakfast Bake (breakfast casserole)

    Sunny Side Up Eggs

    Hard Boiled Eggs

    No Cooking Curried Pumpkin Deviled Eggs (seasonal appetizer)

    Sweet Berry Cloud Eggs (dessert)

    Fio de Ovos (dessert/garnish)

     

    PIN & ENJOY!

    Close up image of Caprese Breakfast Egg Cups

     

    breakfast egg cups in a muffin tin
    Print SAVE Saved Recipe! Pin
    4.72 from 7 votes

    Quick & Easy Caprese Breakfast Cups

    Caprese Breakfast Egg Cups is a quick, low carb BAKED FRITTATA made with eggs, spinach, tomatoes, basil, and cheese, and baked in a muffin pan. They are gluten-free, Keto, Paleo, Whole30, and vegetarian... and can be easily transported wherever you go. 
    Course:Breakfast
    Cuisine:American
    Keywords:breakfast egg cups, Caprese
    Prep Time 12 minutes
    Cook Time 17 minutes
    Total Time 29 minutes
    Servings 12
    Calories141 kcal
    Author Denise Browning

    Ingredients

    • 3 cups fresh baby spinach
    • 1 ¼ cups chopped tomatoes (or 12 sliced grape tomatoes)
    • 12 fresh mozzarella balls, mini (skip this for Paleo and Whole30
    • 3-4 tablespoon thinly sliced basil
    • 12 large eggs, beaten
    • ¾ teaspoon salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon garlic powder optional
    • 1-2 tablespoon grated Parmesan cheese optional
    • balsamic vinegar to drizzle optional

    Instructions

    • Preheat the oven to 350˚F. Lightly spray a muffin tin with no stick cooking spray.  
    • Then divide equally the spinach across 12 cups. Slice the tomatoes, then fill the cups with the tomato, one ball of fresh mozzarella each, and basil.
    • Beat the eggs and and stir in salt, pepper, and garlic powder. If desired, stir in grated Parmesan  cheese, Pour into cups of the muffin tin, filling each ¾ full, and bake for 15-19 minutes, or until the eggs have set.
    • Serve hot with a drizzle of balsamic vinegar, if desired. Enjoy!

    Recipe Notes

    • Recipe adapted from Egg White Breakfast Cups from Tasty. 
    • Make sure to run a pairing knife around egg cups and remove them from the pan using a spoon. Otherwise they may stick to the pan once cool. 
    • STORAGE: Keep breakfast egg cups in an airtight container for up to 5-7 days in the refrigerator. Microwave 30 seconds to reheat. To freeze, let cool first and then individually wrap each with plastic wrap and foil. To reheat, microwave them for 30-60 seconds or until hot. 

    Nutrition

    Calories: 141kcal | Carbohydrates: 1g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 174mg | Sodium: 275mg | Potassium: 149mg | Vitamin A: 1005IU | Vitamin C: 4.5mg | Calcium: 146mg | Iron: 1.2mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

     

     

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    Filed Under: American Recipes, Easy Breakfast and Brunch Recipes, Easy Gluten-Free Recipes, Easy Keto Recipes, Easy Vegetarian Recipes, Quick & Easy Recipes Tagged With: Caprese, keto, paleo, whole30

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    Reader Interactions

    Comments

    1. mimi rippee says

      February 16, 2019 at 2:43 pm

      So good and so healthy! And so pretty!

      Reply
      • Denise Browning says

        February 17, 2019 at 7:54 pm

        Thanks a lot Mimi! A great grab-and-go breakfast.

        Reply
    2. 2pots2cook says

      February 17, 2019 at 1:29 pm

      5 stars
      Our favourite ingredients ! Keeper it is !

      Reply
      • Denise Browning says

        February 17, 2019 at 7:54 pm

        Wow! Thank you!

        Reply
    3. Little Cooking Tips says

      February 24, 2019 at 11:31 am

      5 stars
      Yummy and perfect for busy weekdays! Plus you can add a little more cheese, herbs and make countless variations as well! Super versatile and delicious recipe dear Denise! Definitely trying those this week!
      Sending you lots of love,
      Mirella and Panos

      Reply
    4. Ally says

      October 23, 2019 at 4:08 pm

      5 stars
      I am on a keto diet searching everywhere for breakfasts on the go. I made these egg cups a few days ago and loved them so much that I am planning to make them every week.

      Reply
    5. Marna Ploude says

      February 15, 2020 at 4:18 pm

      5 stars
      It helped me plan my breakfast for the week. These Caprese Breakfast Egg Cups are my new favorite.

      Reply

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