Caprese Baked Eggs
Eggs baked in a garlicky cherry tomato and white bean base with cubes of fresh mozzarella, finished with fresh basil and crusty bread for dipping.
Think of this as shakshuka's Italian cousin. Same concept, eggs baked in a flavorful tomato base, but with mozzarella, white beans, and basil instead of cumin and feta. I stumbled onto this combination one Sunday morning when I had leftover cherry tomatoes and a ball of fresh mozz that needed to get used up. Threw some beans in because I always throw beans in, cracked some eggs on top, and twenty-five minutes later I had one of my favorite breakfasts.
The white beans are the protein hack that makes this work. They sink into the tomato base as it bakes and become almost invisible in terms of texture, but they add substantial heft to the macros. A full can of cannellini beans spread across four servings means each plate gets a nice protein foundation before you even count the eggs and mozzarella. Combined, each serving hits 24g protein without feeling heavy or overstuffed. It's a bright, fresh, almost elegant breakfast that happens to have the macros of a serious meal.
The key is using fresh mozzarella, not the shredded stuff from a bag. Cut it into cubes and nestle them into the tomato base around the eggs. They get soft and melty but hold their shape, creating these pockets of stretchy cheese that you scoop up with crusty bread. A bit of red pepper flakes in the tomato base gives it just enough warmth to wake things up. This is my go-to when I want to impress someone at brunch without actually doing much work.
The Protein Upgrade
A standard baked eggs dish typically relies on eggs alone for protein, delivering about 12-14g per serving. We add a full can of white beans to the base and generous cubes of fresh mozzarella throughout, pushing each serving to 24g protein while keeping the dish light and fresh.
Caprese Baked Eggs
Ingredients
- 8 large eggs 12g protein
- 8 oz fresh mozzarella (cut into 0.5-inch cubes) 12g protein
- 1 can (15oz) cannellini beans (drained and rinsed) 4g protein
- 2 cups cherry tomatoes (halved)
- ¼ cup fresh basil (torn, plus more for garnish)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- 4 slices crusty bread (for serving) 3g protein
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a large oven-safe skillet (cast iron works great) over medium heat. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Add the halved cherry tomatoes and cook for 5-6 minutes, stirring occasionally, until they start to break down and release their juices.
- Add the drained cannellini beans to the skillet and stir to combine. Season with salt and pepper. Cook for 2 minutes until warmed through.
- Scatter the mozzarella cubes evenly throughout the tomato-bean mixture.
- Using a spoon, make 8 small wells in the mixture. Crack one egg into each well.
- Transfer the skillet to the oven and bake for 12-15 minutes, until the egg whites are set but the yolks are still slightly runny (or longer if you prefer fully set yolks).
- Remove from oven, scatter torn fresh basil over the top, and let rest for 2-3 minutes.
- Serve directly from the skillet with crusty bread for dipping and scooping.
Boost Your Protein
- Add a second can of cannellini beans to push the protein closer to 28g per serving.
- Sprinkle grated parmesan over the top before baking for an extra 2-3g protein and a crispy crust.
- Serve with a side of Greek yogurt mixed with herbs for dipping the bread, adds another 5g protein.
Ingredient Substitutions
- No fresh mozzarella? Use burrata or shredded low-moisture mozzarella.
- No cannellini beans? Use great northern beans or chickpeas.
- No fresh basil? Use a teaspoon of pesto stirred in at the end.
- Swap crusty bread for gluten-free bread to make it gluten-free.
