Packed with classic, fresh Italian flavors, these Caprese Baked Omelet Muffins are easily reheated for the perfect savory breakfast on the go.
- 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
Preheat the oven to 350°F. Lightly spray a 12-cup muffin pan with cooking spray.
In a medium bowl, beat together the whole eggs and egg whites. Salt and pepper and mix.
Add the cherry tomatoes, basil julienne and mozzarella to the egg mixture. Pour about ¼ cup of the egg mixture into each muffin cup. Carefully place in the preheated oven.
Bake for about 22 minutes or until the eggs are set.