Caprese Baked Eggs
There is something magical about the tasty combination of tomatoes, mozzarella and basil. This creative twist on the classic caprese salad bakes into a bubbly eggy breakfast dish, just perfect for weekend brunch. Protein packed eggs, creamy white beans, and nutritionally dense spinach and tomatoes are a great way to boost your energy and start your day. This one pan meal is a perfectly balanced breakfast.
1 tablespoon olive oil
2 garlic cloves, peeled and chopped
1 can 14.5oz. stewed tomatoes, drained
1 can 15.5oz cannellini beans or white beans, drained and rinsed
1/2 cup cherry tomatoes, split
2 cups baby spinach (or 1 cup frozen spinach, thawed and drained)
1/4 cup mozzarella cheese (shredded or fresh mini balls)
2 tablespoons fresh basil, chopped
salt or low sodium seasoning to taste
4 slices whole grain bread, toasted
Preheat the oven to 400°F. In a large bowl combine olive oil, garlic, stewed tomatoes, beans, tomatoes and spinach. Stir until blended.
Scrape mixture into a medium sized oven-proof skillet and evenly spread, covering the bottom of the pan.
Using a spoon make 4 wells in the mixture, large enough to fit your eggs. Crack eggs into the wells.
Sprinkle the top with mozzarella or, if using mini fresh mozzarella, place the minis throughout the pan.
Bake, uncovered, for 12-15 minutes or until bubbly and the eggs are cooked to a desired firmness.
Sprinkle the finished dish with fresh basil and season to taste with salt or low sodium seasoning. Serve with whole wheat toast.