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