Caprese baked eggs only require 4 ingredients and a little salt and pepper. This easy recipe is going to become your go-to quick recipe for breakfast or brunch!
Have you ever been standing in front of the stove, wishing you didn’t have to scramble those eggs? Or maybe you wanted a really quick and delicious breakfast but needed to throw in a load of laundry.
Your solution: baked eggs.
All of your ingredients go into a ramekin or small baking dish and then in the oven. All you have to do is set a timer and then walk away. Lots of time to enjoy your morning cup of coffee!
I really like caprese salad so I decided to add all of it’s delicious flavors to my baked eggs. A little fresh basil, some cherry tomatoes and fresh mozzarella really add to an already delicious breakfast.
It’s a really easy breakfast to prepare and it can be made for one person or 20 (or even more!). Start by adding the tomatoes, mozzarella and basil to a ramekin. Then top that with 2 eggs.
Phil’s Fresh Eggs are my go-to eggs every day. Phil’s has offered cage-free eggs since 1959 – they were one of the first pioneers in providing cage-free eggs.
Phil’s eggs are known for their deep yellowy orange yolks, which is a result of the chicken’s diet of corn, soybeans and omega-3 rich ingredients (all sourced from Midwestern farms, I might add!) You can really see the color of their eggs in this recipe!
I used 6-ounce ramekins, but you could also use the 8- or 10-ounce size. The cooking time may differ when using a different size so keep an eye on the oven.
Place all of your ramekins on a baking sheet and then put it in the oven. Set your timer and you can walk away.
You want to pull the ramekins out of the oven when the egg whites have just set so that your yolk is still runny. I keep a loaf of Italian bread handy so I can dip a piece or two into the yolks.
This recipe is perfect for breakfast or brunch so keep it handy – you never know when you’ll have to feed a crowd in the morning!
- 12 large eggs
- 18 cherry tomatoes
- 30 mini fresh mozzarella balls
- 6 basil leaves
- salt and pepper
- Preheat your oven to 450 degrees F. Grease 6 ramekins with oil.
- Cut your cherry tomatoes in half and chiffonade your basil leaves.
- Place 6 cherry tomato halves and 5 mozzarella balls in each ramekin. Top with basil. Then crack 2 eggs in each ramekin, being careful not to break the yolks.
- Put the ramekins on a baking sheet and place it in the oven. Cook for 10-12 minutes, or until the whites have set but the yolk is still runny. Remove the sheet from the oven and serve immediately.
Cooking time may vary based on the size of your ramekins.
Amount Per Serving: Calories: 1837Total Fat: 135gSaturated Fat: 77gCholesterol: 814mgSodium: 3656mgFiber: 1gSugar: 7gProtein: 137g
Disclaimer: This post was sponsored by Phil’s Fresh Eggs.