These Caprese egg cups are a healthy and high protein breakfast option to help you start your day with tomato, basil, and bocconcini cheese in a multi grain cup.
Guys, I love breakfast. It has always been my favourite meal of the day, and I fall more and more in love with it each time I write a breakfast recipe. I also am super busy and that’s where these Caprese Egg Cups really come in handy.
How to Make Caprese Egg Cups
If you’re familiar with the amazingness that is Caprese salad, you know that it’s a combination of tomatoes, basil and mozzarella cheese. When I was in Italy, I pretty much ate it every-single-day. So it made total sense to me to throw all these flavours into a portable crispy wrap egg cup and call it breakfast.
It starts with the base- the tasty edible cup. I use Flatout Flatbreads as my base because each wrap has only 140 calories with a whopping 8 grams of fibre and 7 grams of protein in the Multigrain Flax! They’re delicious all on their own- but I have been known to get creative with them making Bieber Tails, Enchiladas, Pizza and Crepes. I used a cookie cutter about 4 1/2 inches in diameter, but you can totally use a wide jar lid and cut around it to get circles.
Then, we build our Caprese Egg Cups! Simply form the Flatout circles into greased muffin tins, and throw in a few halved cherry tomatoes, some basil, and a few baby bocconcini balls. Crack in an egg, bake away, and hello- breakfast is served! I like these warm from the oven, but they’re also very easy to freeze and then just rewarm in a microwave for busy mornings.
What ingredients would you put in your egg cups? Have you tried these Caprese egg cups? Leave me a comment below with your thoughts!
Disclaimer: This recipe was developed in paid partnership with Flatout Flatbreads, however, all opinions are genuine.
Caprese Egg Cups | Healthy & High Protein Breakfast
- 3 Flatout Flatbreads cut into 4” wide circles
- 6 eggs
- 12 mini bocconcini balls
- 18 cherry tomatoes cut in half
- 1/4 cup basil
- Preheat oven to 375F.
- Spray muffin tins with nonstick cooking spray and insert Flatout circles.
- Toss in the cheese, tomatoes and basil and crack in an egg. Season with a pinch each of salt and pepper then bake for 25 minutes, or until the whites have set and the outside edges of the Flatout turn a light golden colour.
- Enjoy immediately, or store in a freezer bag to rewarm throughout the week.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.