Irresistibly Good Caprese Baked Egg Cups

These healthy make-ahead baked eggs are fantastic for an easy breakfast or dinner. The caprese flavors make them irresistibly good!


Caprese Breakfast Cups with flaky crust, fresh tomatoes, mozzarella and Thai basil baked in cream and eggs until bubbly and hot.

Yield :

  • makes 4 cups [2 x 3 1/2 in ramekins]

Ingredients :

  • 4 or 8 eggs (depending on if you want 1 or 2)
  • 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

Preparation :

  • Preheat oven to 350 degrees F.
  • Butter 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.

Nutritional Info :

  • Smart points 8



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