Caprese Baked Eggs

For as much time as I spend in the kitchen I rarely cook breakfast. It happens maybe on a Saturday or Sunday but that is about it. So when I came across this recipe on How Sweet It Is I knew I had to try it. One of my favorite go to salads is a caprese salad, it makes me miss Italy! Turn it into a breakfast dish by adding some eggs and voila!


Caprese Baked Eggs
  • 2 Small ramekins
  • 4 eggs (for 2 ramekins)
  • 8 grape tomatoes, halved (more if you want a lot of tomatoes)
  • ½ c. mozzarella cheese, shredded
  • 5-7 fresh basil leaves
  • salt and pepper
  • softened butter
  1. Preheat oven to 350 degrees F.
  2. Butter each ramekin and fill with a few pieces of tomato, cheese and basil. Crack one or two eggs into each and season with salt and pepper. Add a few more tomatoes, cheese and basil on top and set on a baking sheet.
  3. Bake 10-12 minutes
  4. Then turn on the broiler and bake for about 5 minutes more
Nutrition Information
Serving size: 2

About the author

Lauren Hall

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