Caprese Egg Bake

I remember the first time I ever had a caprese salad.  I was out to dinner at a fancy steakhouse with my family and it was love at first bite (so cheesy, but sorry, I just had to).


My favorite parts of a salad had always been the tomatoes and the cheese so a salad of JUST tomatoes and cheese?  Yes please!  The basil was just the icing on the cake (which we all know is a MUST on any cake) and adding these 3 key ingredients into an egg-casserole has been a hit for everyone I have served it to.


I first came up with this recipe when we were having some friends over for brunch in the spring.  The fresh flavors were perfect for springtime but I crave them all year-round so I don’t think there’s any harm in eating them all year-round.  It is also a great dish to serve when you’re craving “breakfast for dinner” which you know I’m a fan of if you read my post on Oatmeal Chocolate Chip Pancakes.


Caprese Egg Bake


  • 4oz fresh Spinach, roughly chopped
  • 2 cups Cherry Tomatoes, halved
  • 3 TBSP fresh Basil, chopped
  • 2 cups reduced-fat Mozzarella Cheese, shredded
  • 10 Eggs, beaten
  • 1 tsp Seasoned Salt
  • ½ tsp ground Black Pepper


Preheat your oven to 375°F.  Spray a 13” x 9” baking dish with cooking spray.  Layer the chopped spinach, halved tomatoes, chopped basil and shredded cheese.  Beat the eggs and mix in seasoned salt & pepper.  Pour the egg mixture over the spinach/tomato/cheese layers and bake for 35 minutes or until the mixture is completely set.

3 thoughts on “Caprese Egg Bake

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