Breakfast
Caprese Egg Muffins
The perfect Caprese Egg Muffins
Yields 12 Servings
Prep + Chill Time
25mins
Cook Time
20mins
Total Time
45mins
These satisfying egg muffins are easy to prep ahead, perfectly portioned, and portable for a nutritious weekday breakfast that’s reminiscent of pizza (which is never a bad thing).
Ingredients
- 2 Tbsp olive oil
- 3 cups baby spinach
- 1 cup cherry tomatoes, chopped
- 3 Tbsp fresh basil leaves, chiffonade
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 10 large Rosemary Farm eggs, beaten
- 36 pearls fresh mozzarella
- balsamic glaze, to serve
Instructions
- Preheat oven to 350° and prepare a 12-cup muffin tin with non-stick cooking spray.
- In a medium skillet, heat the olive oil over medium heat. Sauté the spinach and tomatoes until wilted, then place in a medium bowl. Add the fresh basil, salt, pepper, garlic powder, and eggs. Stir to combine.
- Use a ¼ measuring cup to divide mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.
- Bake 18-23 minutes, until eggs are set.
- Serve with balsamic glaze. Refrigerate leftovers up to three days.
View Our Blog
Check out our blog to learn more about our process, our partners, and the great eggs we produce.