Egg Caprese Cups

These Caprese Egg Muffin Cups are a healthy, oven baked breakfast made with eggs, cherry tomatoes, fresh basil, and mozzarella. Perfect for meal prep or busy mornings! Air fryer instructions included too!

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This post was last updated 6/2025.

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Shopping list:

• eggs
• garlic powder
• seasoned salt
• black pepper
• grape tomatoes
• fresh basil
• mozzarella pearls
• balsamic glaze for topping, optional (Aldi has a great one!)

Baked Caprese Egg Cups are a fresh, flavorful, and healthy way to start your day! Made with simple ingredients like eggs, grape tomatoes, fresh basil, and creamy mozzarella pearls, these egg cups are perfect for meal prep and make ahead breakfasts. They’re easy to bake in a muffin tin and store well in the fridge for a grab and go option during busy mornings.

Each bite is packed with texture and flavor. The juicy tomatoes, gooey mozzarella, and fragrant basil bring that classic Caprese taste to life. The garlic powder, seasoned salt, and black pepper add just the right amount of seasoning, and a drizzle of balsamic glaze on top (if you’d like!) takes it to the next level. These egg cups are also a great way to use fresh garden produce and keep your meals light, satisfying, and delicious.

Try different combos like spinach and feta, ham and cheddar, or bell peppers and mushrooms to keep things interesting. Don't want to bake them in the oven? I have air fryer instructions included below as well!

Fresh basil is my absolute favorite herb! If you need some more recipes using basil, try my Homemade Bruschetta or Peach Caprese Salad!

Need some more easy breakfast recipes? Check out these Freezer Breakfast Sandwiches or Overnight Vanilla Oats!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Feel free to use any fresh herbs you love in this recipe. Shredded mozzarella works well too, or you can swap in your favorite cheese. You can also customize the flavor by using your preferred seasoning blends in place of the ones listed. Check out how to chiffonade basil here!

• Refrigerate leftovers in an airtight container for up to 5 days. To freeze, let them cool completely after baking, then wrap each one individually in plastic wrap or foil and place them in a freezer-safe container or zip-top bag. They can be frozen for up to 2–3 months. To reheat, microwave from frozen for 1–2 minutes, or thaw overnight in the fridge and warm in the microwave or oven until heated through.

• These can be made in the air fryer instead of the oven! Preheat your air fryer to 325°F. Place 9 silicone muffin cups on the air fryer tray or basket. In a medium bowl, whisk together the eggs, garlic powder, seasoned salt, and black pepper until fully combined. Evenly divide the grape tomatoes, fresh basil, and mozzarella pearls among the silicone cups. Pour the egg mixture into each cup, filling them about ¾ full. Air fry at 325°F for 12–15 minutes, or until the egg cups are set and lightly golden on top. (Cooking time may vary slightly by air fryer model.) Let cool for a couple of minutes, then gently remove the egg cups from the silicone molds.

• Do you have a kiddo who loves helping in the kitchen? Kids can help crack eggs, whisk, add toppings, or sprinkle in cheese. It’s a fun, hands on way to get them involved in the kitchen. Let each child pick their own mix-ins, set up a “muffin cup bar” with cheese, veggies, and cooked meats so they can build their own combo. Colorful silicone cups or fun molds (like stars or hearts) make egg muffins more exciting and easier to handle. Use familiar ingredients like cheddar, ham, or mild veggies (spinach, sweet bell peppers) if your child is a picky eater. Use mini muffin tins or small molds for bite-sized versions (those will bake for 12-15 minutes). Perfect for toddler hands and easy snacking. Pack them in lunchboxes or serve as a quick breakfast on busy mornings.

Our favorite kitchen equipment and supplies used with this recipe:

• Wilton Perfect Results 12-Cup Muffin Tin
• Epicurean Kitchen Series Cutting Board
• OXO Good Grips 2-Piece Silicone Whisk Set
• Italian Basil Seeds
• Tomato Seeds 

Yield 9 egg cups

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

Egg Caprese Cups

Oven-baked Caprese Egg Muffin Cups are a delicious and easy breakfast idea! Packed with classic Caprese flavors and great for grab-and-go meals.

Ingredients

• 6 large eggs
• ½ teaspoon garlic powder
• ¼ teaspoon seasoned salt
• ¼ teaspoon black pepper
• ½ cup quartered grape tomatoes
• ¼ cup fresh chopped basil
• 1 cup quartered mozzarella pearls
• Balsamic glaze for topping, optional

Instructions

1. Preheat the oven to 375 degrees F. Grease 9 spots in your muffin pan.
2. In a medium bowl, whisk together the eggs, garlic powder, seasoned salt and black pepper until combined.
3. Evenly divide the tomatoes, basil and mozzarella between the nine wells in your muffin pan, then pour the eggs over top each one, filling about ¾ full.
4. Bake for 20-25 minutes or until tops start to lightly brown.
5. Remove from oven, cool for a few minutes, then move a small spatula around each muffin before removing from the pan.
6. Serve warm and drizzle balsamic glaze over top, if desired.

Nutrition Facts

Calories

105

Fat

3 g

Sat. Fat

1 g

Carbs

14 g

Fiber

1 g

Net carbs

13 g

Sugar

0 g

Protein

4 g

Sodium

135 mg

Cholesterol

124 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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