Guest Post: Caprese Baked Egg Cups by The Girl on Bloor


We have a guest in the kitchen! We have Taylor of The Girl on Bloor back in our kitchen with a recipe that will help morning planning easier. These on-the-go breakfast cups will have you out the door in no time. Hey all!

Taylor here from The Girl on Bloor blog! I think I’ve made it pretty clear that I’m the biggest mushroom fan EVER, and I feel like I’m always trying to find new excuses to cook with this delicious vegetable. I mean come on, their savoury, umami flavour brings classic dishes to new heights. You just can’t go wrong.

My blog has changed focus more than a few times over the past couple years, and as a busy professional who’s constantly on-the-go, I’ve been leaning more and more towards meal prep as a way to eat healthy, wholesome foods that’ll keep me nourished and well prepared for my ever-evolving schedule.

So, I guess it makes sense that I’m bringing you these super yummy Caprese Baked Egg Cups, right?!I really can’t recommend this on-the-go breakfast enough. Just 25 minutes spent on the weekend making these will make a huge difference in the way you start your day. Grab a couple out of the fridge, reheat and carry on with your busy workday! No need to stop and make breakfast or eat at home before you get hungry because these are super lunchbox friendly!

The best part about these egg cups is that you can switch it up according to whatever veggies (and cheese!) you have on hand in the fridge so you can both use up food that’s about to go bad and change your routine at the same time.

Either way you look at it, this recipe is a winner!Caprese Baked Egg Cups
These healthy Caprese Baked Egg Cups are seriously perfect for on-the-go breakfasts for busy foodies! They take just 12 minutes to bake in the oven, and the combination possibilities are endless – get creative and make them your own!

Prep Time: 10 mins | Cook Time: 12 mins | Serves: 12 egg cups


Butter, for greasing
12 eggs
½ cup button mushrooms, sliced
½ cup cherry tomatoes, sliced into quarters
½ cup bocconcini cheese pearls, cut in half
½ cup fresh chopped basil
Salt and pepper to taste


1. Preheat oven to 350 F.
2. Prepare veggies, and grease muffin tins with a generous amount of butter so that egg cups don’t stick. Crack eggs into each muffin cup.
3. Divide veggies evenly among muffin tins, then season with salt and pepper.
4. Bake in the oven for 12-15 minutes, until yolks are just set. Cook closer to the 15 minute mark if you like your yolks semi-hard.
5. Serve and enjoy! To re-heat, microwave two at a time for 1 minute.If you like this recipe, you may also want to try:

Linguine Chicken Tetrazzini with Garlic Roasted Mushrooms
Easy 20-minute Potsticker Bowls
Mediterranean Portobello Beef Burgers


Making mornings simpler is music to our ears! A big thanks, as always, to Taylor for sharing such mouthwatering recipe ideas with us. Be sure to download the printer friendly version here.

Don’t forget, you can follow along with Taylor over at The Girl on Bloor and on Facebook, Twitter, Instagram and Pinterest!

You may also like