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
Keyword breakfast egg cups, Caprese
Prep Time 12 minutes
Cook Time 17 minutes
Total Time 29 minutes
Servings 12
Calories 141 kcal


  • 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


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

  2. 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.

  3. 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.

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

Recipe Notes

Nutrition Facts
Quick & Easy Caprese Breakfast Cups
Amount Per Serving
Calories 141 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Cholesterol 174mg58%
Sodium 275mg11%
Potassium 149mg4%
Carbohydrates 1g0%
Protein 11g22%
Vitamin A 1005IU20%
Vitamin C 4.5mg5%
Calcium 146mg15%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.