Caprese Egg Muffins

One of my FAVORITE meals is Caprese Salad or Skewers…I LOVE basil so much..So I thought..why not have it for breakfast!?


makes 4 cups [2 x 3 1/2 in ramekins]


4 or 8 eggs (depending on if you want 1 or 2) (Or Use Egg Whites for less fat and use the yolk for something else)

1 pint grape tomatoes, halved

3-4 ounces mozzarella cheese, chopped (I used marinated mozz from Trader Joe’s, hence the seasoning)

8-10 fresh basil leaves

2 teaspoons cream or milk

salt and pepper

softened butter (or cooking spray)


Preheat oven to 350 degrees F. Butter (or use cooking spray) each ramekin and fill with a few pieces of tomato, cheese and basil.

Crack one or two eggs into each and season with salt and pepper, then add 1/2 teaspoon of cream to each egg to prevent them from drying [used this tip from Ina Garten].

Add a few tomatoes, cheese and basil on top and set on a baking sheet. Bake for 5-8 minutes, then turn on the broiler and bake for about 5 minutes more [this resulted in slightly firm yolks for me, broil less if you them runny]. Watch carefully to determine how runny/firm you want your yolks. Serve hot with toasted, crusty bread (OH YUMMY!!!)


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