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Recipe details

Caprese Egg Muffins

EN RU

Portable baked egg muffins made with sautéed spinach and tomatoes, fresh basil, mozzarella pearls, and Italian-style seasonings, served with balsamic glaze.

≈ 126 kcal/100 g · ≈ 84 kcal/serving

38 minEasyItalian-inspired

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

olive oil2.5 ml
baby spinach7.5 g
cherry tomatoes, chopped12.5 g
fresh basil leaves, chiffonade0.25 tbsp
salt0.04 tsp
black pepper0.04 tsp
garlic powder0.04 tsp
large egg0.83 pcs
fresh mozzarella pearls3 pearls
balsamic glaze2.5 ml
nonstick cooking spray1 spray

Cookware and utensils

12-cup muffin tin
medium skillet
large spoon
cutting board
knife
measuring spoons
measuring cup
mixing bowl
paper towels
oven

Directions

01
Preheat the oven to 350°F / 175°C.
Products
No products at this step
Action
preheat
Time
10 min
Temperature
175°C / 350°F
02
Coat one muffin cup with nonstick cooking spray.
Products
nonstick cooking spray — 1 spray
Action
coat
Time
1 min
Temperature
no heat
03
Heat the olive oil in a skillet over medium heat.
Products
olive oil — 2.5 ml
Action
heat
Time
2 min
Temperature
medium heat, approximately 175°C / 350°F
04
Sauté the spinach and tomatoes until wilted.
Products
baby spinach — 7.5 g; cherry tomatoes, chopped — 12.5 g
Action
sauté
Time
3 min
Temperature
medium heat, approximately 175°C / 350°F
05
Transfer the sautéed vegetables to a bowl.
Products
baby spinach — 7.5 g; cherry tomatoes, chopped — 12.5 g
Action
transfer
Time
1 min
Temperature
no heat
06
Stir the basil, salt, pepper, garlic powder, and beaten egg into the vegetables.
Products
fresh basil leaves, chiffonade — 0.25 tbsp; salt — 0.04 tsp; black pepper — 0.04 tsp; garlic powder — 0.04 tsp; large egg — 0.83 pcs
Action
stir
Time
2 min
Temperature
no heat
07
Divide the mixture evenly into the prepared muffin cup.
Products
large egg — 0.83 pcs; baby spinach — 7.5 g; cherry tomatoes, chopped — 12.5 g; fresh basil leaves, chiffonade — 0.25 tbsp; salt — 0.04 tsp; black pepper — 0.04 tsp; garlic powder — 0.04 tsp
Action
divide
Time
1 min
Temperature
no heat
08
Add three mozzarella pearls to the egg mixture.
Products
fresh mozzarella pearls — 3 pearls
Action
add
Time
1 min
Temperature
no heat
09
Bake until the egg is set.
Products
large egg — 0.83 pcs
Action
bake
Time
20 min
Temperature
175°C / 350°F
10
Serve the egg muffin with balsamic glaze.
Products
balsamic glaze — 2.5 ml
Action
serve
Time
1 min
Temperature
no heat

Recipe sources

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Caprese Egg Muffins↗

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