Jkawe

Vegetarian

Caprese Egg Muffins

These Caprese Egg Muffins are a delicious vegetable baked egg cup made with cherry tomatoes, cheese and fresh basil. These are the perfect high protein, low carb breakfast recipe that are keto and gluten-free. They are great for meal prepping or an on-the-go breakfast and can be frozen for later!

  • Prep15 min
  • Cook30 min
  • Total45 min
  • Makes16 muffins
  • Calories76
Caprese Egg Muffins

Method

  1. 1

    Preheat the oven to 375 degrees.

  2. 2

    Grease your muffin tins {enough for 16-18 muffins} and set aside. Make sure both bottoms and sides get oiled. Set aside.

  3. 3

    Place the eggs into a medium-size bowl and beat them. Then add salt and black pepper. Whisk to combine.

  4. 4

    Fold in chopped cherry tomatoes, roughly chopped basil leaves, and shredded cheese. Stir to combine.

  5. 5

    Divide the egg mixture into 16 to 18 muffin molds evenly filling about 2/3 of the way full.

  6. 6

    Put the egg muffins in the oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown.

  7. 7

    Remove from the oven and let cool before removing from the muffin tin.

  8. 8

    Move a knife around the edges of each muffin for easy removal.

  9. 9

    Serve warm.

Notes

For this recipe, you can use any semi-soft cheese you like. Store these muffins covered, in the fridge, for up to four days. Great for meal planning! If you want to freeze these wrap them in plastic wrap individually and then put them in a large ziplock bag. Remove from the freezer when you are ready to eat them and heat them in the microwave for two minutes or until warm.

Per serving

  • Carbs1 g
  • Protein6 g
  • Fat5 g
  • Fiber0.2 g

Also filed under

Vegetarian Breakfast

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