Caprese Baked Omelet Muffins

October 16, 2016
3 Ratings
Photo by tiffanythyme
  • Serves 12
Author Notes

Packed with classic and fresh Italian flavors, these Caprese Baked Omelet Muffins are easily reheated for the perfect savory on-the-go breakfast. —tiffanythyme

What You'll Need
  • cooking spray
  • 6 large eggs
  • 6 large egg whites
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup cherry tomatoes, quartered
  • 1/2 cup fresh basil, julienned
  • 2 ounces fresh mozzarella, chopped
  1. Preheat the oven to 350°F. Lightly spray a 12-cup muffin tin with cooking spray.
  2. In a medium mixing bowl, beat the whole eggs and egg whites together. Add the salt and pepper and combine.
  3. Quarter your cherry tomatoes, julienne your basil, and chop your fresh mozzarella. Add them to your egg mixture.
  4. Pour about ¼ cup of the egg mixture into each muffin cup for 12 even cups. Carefully place the muffins into your preheated oven.
  5. Bake for roughly 22 minutes, or until the eggs are set.

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