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.
- Prep time
- 12 min
- Cook time
- 17 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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!