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Home > Breakfast and Brunch > Quick and Easy Grab-and-Go Caprese Breakfast Egg Cups

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

February 15, 2019 by Denise Browning 9 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS

Gluten FreeVegetarianWhole30PaleoKeto

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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. 

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 3/4 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 Pin
5 from 4 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 1/4 cups chopped tomatoes (or 12 sliced grape tomatoes)
  • 12 fresh mozzarella balls, mini (skip this for Paleo and Whole30
  • 3-4 TBSP thinly sliced basil
  • 12 large eggs, beaten
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder optional
  • 1-2 TBSP 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 3/4 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
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, Breakfast and Brunch, Gluten-Free, Keto, Kid-Friendly, Low Carb Meals, Quick & Easy, Vegetarian Tagged With: Caprese, keto, paleo, whole30

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Reader Interactions

Comments

  1. mimi rippee

    February 16, 2019 at 2:43 pm

    So good and so healthy! And so pretty!

    Reply
    • Denise Browning

      February 17, 2019 at 7:54 pm

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

      Reply
  2. 2pots2cook

    February 17, 2019 at 1:29 pm

    5 stars
    Our favourite ingredients ! Keeper it is !

    Reply
    • Denise Browning

      February 17, 2019 at 7:54 pm

      Wow! Thank you!

      Reply
  3. Little Cooking Tips

    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

    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

    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

Trackbacks

  1. How to Hard Boil Eggs (3 Ways) - Easy and Delish says:
    October 25, 2020 at 8:01 pm

    […] only take 10 minutes to cook. Awesome, right? As easy to prepare as our Sunny Side Up Eggs, Breakfast Egg Cups, and this How to Make an Omelette Easy […]

    Reply
  2. How to Cook Perfect Sunny Side Up Eggs (w/ VIDEO) - Easy and Delish says:
    November 22, 2020 at 2:17 pm

    […] In Brazil, we love to serve them on top of a grilled steak which we call Bife à Cavalo (“Horseback-Riding Steak”), or make Breakfast Egg Cups. […]

    Reply

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Hi, I’m Denise Browning!

I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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