Easy Egg Cups

These are an amazing quick, tasty, and budget-friendly snack that you can make ahead (think: weekend meal prep) which is also really healthy and highly customisable. Do you get any better snack-wise?


I modelled these on a salad favourite: the caprese. Use sundried tomatoes for something that tastes even MORE like a pizza. Pizza-flavoured nutrition? Yes please!


These taste amazing fresh out the oven, but are perfect to pop in a lunch box (or breakfast box…?) I’m personally perfectly satisfied with not having to heat these babies up – quite like eating an unheated quiche – but if you do prefer them warm, then these may be less convenient for you than they are for anyone else.



Caprese Egg Cups


  • 8 eggs
  • 30 ml milk
  • Dash of salt and pepper
  • 60g grated cheese of choice (mozzarella for a more authentic caprese version)
  • 125g cherry tomato halves
  • Torn up leaves of basil


  1. Beat the eggs with the milk and seasoning until yolks are all combined
  2. Add the fillings and combine well
  3. Pour evenly into a prepared (greased) muffin pan, about 2/3 full
  4. Bake at 180°C for 20-30 minutes until cooked  through – they will look less wet and wobbly
  5. Remove from the oven and allow to cool briefly before removing from the muffin pan


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