Caprese baked eggs use just four main ingredients plus a pinch of salt and pepper. This simple, flavorful dish makes a perfect quick breakfast or a crowd-pleasing brunch option.
Disclaimer: This post was sponsored by Phil’s Fresh Eggs.
If you want an easy way to prepare eggs without standing at the stove, baked eggs are the answer. Everything goes into a ramekin or small baking dish, you pop them in the oven, set a timer, and then enjoy your morning coffee while they cook. The hands-on time is minimal, and cleanup is straightforward.
I love caprese salad, so I combined those classic flavors with eggs for a warm, satisfying breakfast. Fresh basil, sweet cherry tomatoes, and creamy mozzarella complement the eggs and make each bite bright and flavorful. The simplicity of the ingredients lets the freshness shine through, so use the best tomatoes, basil, and mozzarella you can find.
This recipe is extremely adaptable. You can make it for one person or scale it up to feed a group. I prepare these in 6-ounce ramekins, but 8- or 10-ounce dishes also work—just note the cooking time may change slightly. When assembling, put the tomatoes, mozzarella, and basil in the ramekin first, then gently crack two eggs on top.
Phil’s Fresh Eggs are known for their deep yellow-orange yolks, a color that comes from the hens’ diet. That rich yolk color adds visual appeal and a lovely texture to these baked eggs. If you have eggs with darker yolks, the finished dish will be especially striking.
To bake, arrange the filled ramekins on a baking sheet for easy handling, then slide them into a hot oven. Set your timer and step away. Check the eggs toward the end of the cooking window so you can remove them when the whites are set but the yolks remain soft and slightly runny. Serve immediately while the yolks are warm and perfect for dipping.
These baked eggs are excellent served with crusty Italian bread or toast. Tearing a piece of warm bread and dipping it into the runny yolk is simple comfort food at its best. They’re also a nice option when you need to feed a group at brunch: assemble multiple ramekins and bake them together.
Caprese Baked Eggs
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Course: Breakfast
Cuisine: American
Servings: 6 ramekins
Calories: 485 kcal (per serving)
Author: Jenny Bullistron
Ingredients
- 12 large eggs
- 18 cherry tomatoes, halved
- 30 mini fresh mozzarella balls (bocconcini)
- 6 basil leaves, chiffonade
- Salt and freshly ground black pepper, to taste
- Neutral oil for greasing ramekins
Instructions
- Preheat the oven to 450°F (230°C). Lightly grease six 6-ounce ramekins with oil and place them on a baking sheet.
- Slice the cherry tomatoes in half and thinly slice or chiffonade the basil leaves.
- Divide the tomato halves and mozzarella balls among the ramekins (about 6 tomato halves and 5 mozzarella balls per ramekin). Sprinkle the basil over the tomatoes and cheese.
- Carefully crack two eggs into each ramekin, taking care not to break the yolks. Season with a pinch of salt and a few grinds of black pepper.
- Bake for 10–12 minutes, checking at the 10-minute mark. The whites should be set while the yolks remain soft and slightly runny. If you prefer firmer yolks, bake for an extra 1–2 minutes.
- Remove the baking sheet from the oven and serve the ramekins immediately with crusty bread or toast for dipping.
Notes
Cooking time can vary depending on ramekin size and oven accuracy. If using larger dishes, expect a few additional minutes. For an extra layer of flavor, drizzle a little good-quality olive oil over each ramekin before baking or add a pinch of red pepper flakes for heat.
Nutrition
Per serving (approximate): Calories 485 kcal | Carbohydrates 3 g | Protein 37 g | Fat 38 g | Saturated Fat 13 g | Cholesterol 378 mg | Sodium 230 mg | Calcium 556 mg | Vitamin C 12 mg