Caprese Egg Muffins

Pressed for time in the morning? 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).

Total Time
Prep Time
Cooking Time


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 eggs, beaten
36 pearls fresh mozzarella
balsamic glaze, to serve


  1. Preheat oven to 350° and prepare a 12-cup muffin tin with non-stick cooking spray.

  2. 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.

  3. Use a ¼ measuring cup to divide mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.

  4. Bake 18-23 minutes, until eggs are set.

  5. Serve with balsamic glaze. Refrigerate leftovers up to three days.

Nutritional Information

Makes 12 servings
Per Serving
  • Calories: 175
  • Total fat:  13g
  • Saturated fat: 6g
  • Carbohydrate: 4g
  • Dietary Fiber: 0.5g
  • Protein: 10g
  • Cholesterol: 180mg
  • Sodium: 170mg

Myplate Equivalents

Protein: 0.75 oz
Grain: 0
Fruit: 0
Vegetable: 0.25 cup
Dairy: 0.25 cup