Pesto Egg Muffins
Calories 90kcal
Ingredients
- 2/3 cup frozen spinach (thawed and excess water removed, 100 g/ 3.5 oz)
- 3 tablespoons pesto (thawed and excess water removed, 100 g/ 3.5 oz)
- 1/2 cup kalamata (thawed and excess water removed, 100 g/ 3.5 oz)
- 1/4 cup dried tomatoes (thawed and excess water removed, 100 g/ 3.5 oz)
- 125 grams soft goat cheese (thawed and excess water removed, 100 g/ 3.5 oz)
- 6 large eggs (thawed and excess water removed, 100 g/ 3.5 oz)
Instructions
- Preheat the oven to 175 °C/ 350 °F.
- Squeeze out the excess water from the spinach, deseed and slice the olives and chop the sun-dried tomatoes.
- Crack the eggs into a bowl, ...
- ...
- add the pesto and season with salt and pepper to taste.
- Mix until well combined.
- Divide the spinach, crumbled goat cheese, sun-dried tomatoes and olives evenly into the muffin pan (I used a silicon muffin pan).
- Pour in the egg & pesto mixture and transfer into the oven.
- Bake for 20-25 minutes or until browned on top and cooked inside.
- When done, remove from the oven and set aside to cool down.
- Store in the fridge for up to 5 days.
- Enjoy!
Originally posted 2019-02-20 17:39:47.
