Looking for an easy brunch recipe to feed a crowd? Egg muffin cups are your solution! Serve on their own, with a side salad, or toasty bread!
Weekend brunch with friends is one of my favorite things to host. We share our stories from the previous week, usually relax in my backyard, music on, and champagne by our sides. This recipe comes together so quickly and actually looks kinda fancy! Other friend favs include my Fully Loaded Sausage Shakshuka, Air Fryer Smashed Potatoes, Miso Spiked Deviled Eggs, and this Ham & White Cheddar Bread Pudding.
INGREDIENTS FOR CAPRESE EGG MUFFIN CUPS:
I prefer to make these in a muffin tin so everyone has individual servings. However, you could also pour everything into a sheet pan and slice into individual sized squares after it bakes. Both ways work great and man-oh-man, these sure are delicious. Here’s what you’ll need:
- Olive Oil
- Baby Spinach
- Cherry Tomatoes
- Fresh Basil
- Garlic Powder
- Fresh Mozzarella Pearls
- Aged Balsamic Vinegar
WATCH ME MAKE THESE ON THE GRAM!
I typically make these in the spring… alongside a fruit salad, some sort of bread or croissants, and a colorful salad with citrus vinaigrette. I usually keep it casual, serving buffet style where everyone makes their own plate. Eggs are a wonderful protein option for brunch, rich in nutrients and pair so well with so many flavors.
MORE EGG RECIPES YOU’LL LOVE:
Protein-Packed Grated Egg Biscuits
Sweet Potato Brunch Deviled Eggs
Egg Stuffed Pepperoni Pizza Breakfast Sandwich
VIEW ALL RECIPES BY CLICKING HERE!
- 2 tbsp. Olive Oil
- 3 cups Baby Spinach
- 1 cup Cherry Tomatoes, chopped
- 3 tbsp. Fresh Basil
- ½ tsp. Salt
- ½ tsp. Pepper
- ½ tsp. Garlic Powder
- 10 Eggs, beaten
- 36 Fresh Mozzarella Pearls
- Aged Balsamic Vinegar, to glaze
- Preheat oven to 350º and prepare 1 12-cup muffin tin with non-stick cooking spray.
- In a medium skillet, heat the olive oil over medium heat. Saute the spinach and tomatoes until wilted, then place in a medium bowl. Add the fresh basil, salt, pepper, garlic powder, and eggs. Stir to combine.
- Use a ¼ measuring cup to divide mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.
- Bake 18 – 23 minutes, until eggs are set.
- Serve with balsamic glaze. Refrigerate leftovers up to 3 days.
NOTES ON THIS RECIPE:
- Sautéing the spinach and tomatoes really helps flavor this dish, as the spinach will easily spread throughout and the tomatoes release their juices.
- Always opt for fresh basil here, as it makes a world of difference. While some recipes can utilize fresh or dried basil, I highly recommend fresh for this recipe.
- These taste best served warm. The cheese becomes all gooey and the balsamic drizzle soaks in, resulting in an amazing flavor combo.
This post was created in partnership with the NC Egg Association, NC Tobacco Trust Fund Commission, and the NC Department of Agriculture & Consumer Services. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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