Make-Ahead Caprese Baked Eggs Recipe
This delightful and easy-to-make Caprese Baked Egg recipe is the perfect way to start your day. A fresh combination of Roma tomatoes, creamy mozzarella, and fragrant basil comes together with eggs for a delicious and colorful breakfast dish. With a make-ahead option available, you can enjoy a stress-free morning with this flavorful meal awaiting you.
— Constant Cookbook
Ingredients
- 4 Roma tomatoes, seeded & chopped
- 3 oz. fresh mozzarella cheese, diced
- 6 large basil leaves, thinly sliced
- 4 eggs
- 4 egg whites
- 6 tbsp water
- ¾ tsp salt
- ½ tsp ground pepper
Instructions
- Preheat oven to 400 degrees.
- Coat four 6-ounce ramekins with nonstick cooking spray. Divide the tomatoes, mozzarella and basil between the ramekins.
- In a large bowl, whisk together eggs, egg whites and water. Divide the mixture between the ramekins, pouring over the tomato mixture. Divide the salt and pepper between the 4 ramekins.
- Place the ramekins on a baking sheet and place in the oven. Cook until the eggs are set, about 20 minutes.
- Remove from the oven, transfer the ramekins to plates and serve immediately.
- Make-Ahead Option:
- The night before, place the tomatoes and cheese in the ramekins, and prepare the egg mixture. Cover and chill the ramekins and the egg mixture. In the morning, add the basil to the tomato mixture and pour the egg mixture over top. Add the salt and pepper. Bake as directed.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Serving Size: 1 Ramekin
- Calories: 184.2 kcal
- Carbohydrate Content: 7.7 g
- Protein Content: 15.4 g
- Fat Content: 10.4 g
- Saturated Fat Content: 4.2 g
- Cholesterol Content: 201 mg
- Sodium Content: 448 mg
- Fiber Content: 1 g
- Sugar Content: 6.4 g
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