Italian · Breakfast
Baked Caprese Egg Muffins
Egg muffins with fresh mozzarella, cherry tomato, and basil in the style of caprese, batch-baked for an Italian high-protein breakfast.
$
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
342Calories
24gProtein
22gFat
10gCarbs
3gSugar
3gFiber
520mgSodium
380mgChol
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Instructions
1
Prep
Preheat oven to 180°C (350°F) and grease a 6-hole muffin tin with olive oil, using 4 holes. Whisk together 4 eggs, 1/4 cup milk, 16g Parmigiano, 10g flaxseed, 6g chia seeds, dried herbs, salt, and pepper until smooth. Halve 80g mozzarella pearls and 80g cherry tomatoes. Tear 6-7 basil leaves.
2
Build
Distribute halved mozzarella and tomatoes evenly across the 4 greased muffin holes. Pour egg mixture into each hole until three-quarters full, then tuck torn basil into the top of each muffin.
3
Bake
Bake at 180°C for 20–22 minutes until tops are set, lightly puffed, and a skewer inserted comes out clean. Cool in the tin for 10 minutes, then run a knife around each muffin and lift onto a cooling rack.
4
Rest and plate
Cool muffins fully, then portion into 2 airtight containers (2 muffins each). Refrigerate up to 4 days. Reheat 2 muffins in the microwave for 45 seconds or in a 160°C oven for 6 minutes, then plate with rocket salad or olives for freshness.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 64ml (1/4 cup) whole milk
- 80g (2.8 oz) fresh mozzarella pearls
- 80g (2.8 oz) cherry tomatoes
- 6-7 fresh basil leaves
- 16g (0.6 oz) Parmigiano Reggiano
- 10g (0.4 oz) ground flaxseed
- 6g (0.2 oz) chia seeds
- 0.3 tsp dried Italian herbs
- 0.2 tsp fine sea salt
- 0.2 tsp cracked black pepper
- 1 tbsp extra-virgin olive oil