Caprese Baked Egg Cups

Caprese Baked Egg Cups are my answer to busy mornings when I want something cozy but bright with flavor These single serving cups tuck everything I love about a Caprese salad—juicy tomatoes creamy mozzarella and fresh basil—right into a ramekin for a handheld brunch or breakfast you can whip up in minutes

I first discovered this recipe when I needed an easy but impressive weekend brunch My sister begged for the recipe and now we make them together every holiday morning

Ingredients

• Eggs: choose high quality cage free eggs for the best flavor and texture
• Grape tomatoes: sweeter and less watery than regular tomatoes pick firm and glossy ones
• Mozzarella cheese: creamy richness holds everything together try using marinated mozzarella for extra herby flavor
• Fresh basil leaves: add fragrant Italian essence look for bright green unbruised leaves
• Cream or milk: prevents the eggs from drying out I use just a splash per cup
• Salt: enhances all the fresh flavors use a flaky sea salt if possible
• Black pepper: for kick freshly ground is best
• Softened butter: helps the eggs and cheese release easily from your ramekins

Step-by-Step Instructions

Prep the Ramekins:

Butter the inside of each ramekin thoroughly so nothing sticks Add a swipe up the sides for easy cleanup

Layer the Caprese Base:

Drop a few grape tomato halves mozzarella pieces and torn basil leaves in the bottom of each ramekin Try to spread them out evenly so every bite gets a little of everything

Crack in the Eggs:

Carefully crack one or two eggs into each ramekin Keep the yolks intact Gently tap eggs on a flat surface to avoid shell bits

Season and Cream:

Sprinkle salt and pepper over each cup Add half a teaspoon of cream or milk right over the eggs This tiny step keeps the baked eggs tender and silky

Top and Arrange:

Add a few more pieces of tomato cheese and basil above the eggs Layering some on top gives that lovely melty caprese effect

Bake Gently:

Set ramekins on a sturdy baking sheet Bake at three hundred fifty degrees Fahrenheit for five to eight minutes The whites will start to firm while the yolk stays runny

Broil for Finish:

Turn the oven to broil Watch the tops carefully Broil around five minutes or until the yolks are as set or runny as you love

Serve Hot:

Remove the ramekins carefully with oven mitts Serve piping hot with crusty bread or a big leafy salad

Save

My favorite part is slicing into the soft yolk and seeing the colors of the tomatoes and basil swirl I once made these with my little niece she helped lay the basil in each cup and we laughed how fancy our breakfast felt

Storage Tips

If you have leftovers let them cool completely before covering tightly with foil or a lid Store in the fridge for up to two days To reheat place in the oven at a low temperature until warmed through but be careful not to overcook the yolk I do not recommend freezing as the egg texture changes

Ingredient Substitutions

If grape tomatoes are not available try cherry tomatoes or diced Roma You can use shredded mozzarella if that is what you have or swap in crumbled feta or goat cheese For a dairy free version use a plant based cheese and oat or almond milk instead of cream If basil is out of season a little pesto works in a pinch

Serving Suggestions

Serve these egg cups with toasted baguette or sourdough slices They are also great next to a green salad dressed in balsamic or as part of a breakfast spread with fruit and granola For a special touch I sometimes add a drizzle of balsamic glaze right before serving

Save

Cultural and Historical Context

The Caprese combo comes from the island of Capri in Italy where locals celebrate fresh tomatoes mozzarella and basil in simple salads This baked version brings the classic flavors to an American breakfast table combining Mediterranean freshness with the comfort of warm eggs

Recipe Questions

→ How do you prevent the eggs from overcooking?

Bake the cups just until the whites are set, then finish under the broiler briefly, monitoring closely for your desired yolk consistency.

→ Can I use a different cheese instead of mozzarella?

Yes, try goat cheese or feta for a tangy twist, but mozzarella maintains the classic caprese character.

→ Do I need to use ramekins for baking?

Individual ramekins work best, but muffin tins or small oven-safe bowls are good alternatives.

→ What’s the purpose of adding cream or milk?

A splash of cream or milk keeps the eggs tender and prevents them from drying out as they bake.

→ How should I serve these egg cups?

Enjoy them hot, paired with crispy toast or alongside a simple green salad for a balanced meal.