Caprese Baked Egg Cups.

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Caprese Baked Egg Cups.


  •      4 or 8 eggs (depending on if you want 1 or 2)
  •      1 pint grape tomatoes, halved
  •      3-4 ounces mozzarella cheese, chopped (I used
  •     -marinated mozz from Trader Joe’s, hence the
  •      -seasoning)
  •      8-10 fresh basil leaves
  •      2 teaspoons cream or milk
  •      salt and pepper
  •      softened butter





Total Time: 30 min

makes 4 cups [2 x 3 1/2 in ramekins]


  1. Preheat oven to 350 degrees F.
  2. Butter each ramekin and fill with a few pieces of tomato, cheese and basil. Crack one or two eggs into each and season with salt and pepper, then add 1/2 teaspoon of cream to each egg to prevent them from drying .
  3. Add a few tomatoes, cheese and basil on top and set on a baking sheet.
  4. Bake for 5-8 minutes, then turn on the broiler and bake for about 5 minutes more [this resulted in slightly firm yolks for me, broil less if you them runny]. Watch carefully to determine how runny/firm you want your yolks. Serve hot with toasted, crusty bread.

Adapted from: