CAPRESE EGG MUFFINS done two ways I’ve seriously been making these on repeat…

CAPRESE EGG MUFFINS 🍅 done two ways 🌱

I’ve seriously been making these on repeat here- my whole family is obsessed especially because you can batch bake and feed a whole load of people with minimal dishes 👀

CAPRESE EGG MUFFINS
(GF, VE, NF)
(Makes 12)
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-12 eggs
-1 cup spinach
-1/2 onion, diced
-1 tomato, diced, deseeded and cored
-1/2 a ball mozzarella or 12 mozzarella balls
-handful of fresh basil, gently chopped
-S&P

1. Preheat oven to 375F. Grease a cupcake tray with olive or avocado oil.

2. Press a few leaves of spinach down into each cup. Layer a few tomatoes and onions in each cup.

OPTION 1: crack the eggs and whisk until the egg white and yolk are fully immersed. Mix in salt and pepper to taste and gently stir in the basil. Pour into the cupcake tin until each hole is about 1-2 cm away from being full. Add a tear if mozzarella into each cup. Bake for 15 minutes or until fully cooked (no longer runny).

OPTION 2: crack an egg into each cupcake hole. Tear a bit of mozzarella off of the ball and place with a leaf of basil in each egg cup. Sprinkle salt and pepper to taste. Bake 15 minutes or until egg white is no longer runny.

Serve hot or cold! These keep in the fridge for about 3 days! Perfect for on the go or large groups 🤗

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