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.
