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Caprese Baked Omelet Muffins

by on October 17, 2016 in Breakfast, Eggs October 17, 2016 BreakfastEggs
See post on Tiffany Thyme’s site!
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Level: Easy

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Description

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

Ingredients

  • 6  Large Eggs
  • 6  Large Egg Whites
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ½ cups Cherry Tomatoes, Quartered
  • ½ cups Fresh Basil, Julienned
  • 2 ounces, weight Fresh Mozzarella, Chopped

Preparation

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

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

Add cherry tomatoes, julienne basil, and mozzarella to egg mixture. Pour about ¼ cup of the egg mixture into each muffin cup. Carefully place into preheated oven.

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

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