Packed with classic and fresh Italian flavors, these Caprese Baked Omelet Muffins are easily reheated for the perfect savory on-the-go breakfast.


cooking spray
6 large eggs
6 large egg whites
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup cherry tomatoes, quartered
1/2 cup fresh basil, julienned
2 ounces fresh mozzarella, chopped


Step 1
Preheat the oven to 350°F. Lightly spray a 12-cup muffin tin with cooking spray.

Step 2
In a medium mixing bowl, beat the whole eggs and egg whites together. Add the salt and pepper and combine.

Step 3
Quarter your cherry tomatoes, julienne your basil, and chop your fresh mozzarella. Add them to your egg mixture.

Step 4
Pour about ¼ cup of the egg mixture into each muffin cup for 12 even cups. Carefully place the muffins into your preheated oven.

Step 5
Bake for roughly 22 minutes, or until the eggs are set.