Quick & Easy Caprese Breakfast Cups
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
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