Baked Caprese Egg Cups
Baked Caprese Egg Cups
Make a batch of these egg cups to get your mornings started right. Makes 12 egg cups.
Recipe by Rachel’s Healthy Plate
Ingredients
- 10 eggs
- 2 Gilbert’s Caprese Chicken Sausages, diced
- 24 grape tomatoes or 12 cherry tomatoes, diced
- 1 1/2 c baby spinach, finely shredded
- 1/3 c fresh basil, finely shredded
- 2 oz shredded part-skim mozzarella
- 1/2 tsp salt
- 1/2 tsp pepper
- balsamic vinegar or balsamic glaze to finish, if desired
Instructions
- Preheat oven to 350F and spray a 12-cup muffin tin with cooking spray.
- Toss together the shredded spinach and basil. Divide between the muffin cups. Next, divide the sausage, tomatoes, and mozzarella between the muffin cups.
- Whisk together the eggs, salt, and pepper. Pour mixture into each muffin cup until 3/4 full.
- Bake for about 20-23 minutes, until the center of the egg cups are set. Allow to cool for a few minutes. Run a knife around the edge of each cup before removing. Serve warm - top with a drizzle of balsamic, if desired. Enjoy!
