Go Back
+ servings
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. 
Keywords:breakfast egg cups, Caprese
Prep Time 12 minutes
Cook Time 17 minutes
Total Time 29 minutes
Servings 12
Calories141 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


  • 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. 


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.