Caprese Baked Egg Cups

Recipe courtesy of Taylor from The Girl on Bloor

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.

Making mornings simpler is music to our ears! A big thanks, as always, to Taylor for sharing such mouthwatering recipe ideas with us.