Pesto Egg Muffins

Pesto Egg Muffins

Ingredients

• 2/3 cup frozen spinach ((thawed and excess water removed, 100 g/ 3.5 oz))
• 3 tbsp 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 g 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

1. Preheat the oven to 175 °C/ 350 °F.
2. Squeeze out the excess water from the spinach, deseed and slice the olives and chop the sun-dried tomatoes.
3. Crack the eggs into a bowl, ...
4. add the pesto and season with salt and pepper to taste.
5. Mix until well combined.
6. Divide the spinach, crumbled goat cheese, sun-dried tomatoes and olives evenly into the muffin pan (I used a silicon muffin pan).
7. Pour in the egg & pesto mixture and transfer into the oven.
8. Bake for 20-25 minutes or until browned on top and cooked inside.
9. When done, remove from the oven and set aside to cool down.
10. Store in the fridge for up to 5 days.
11. Enjoy!