Pesto Egg Muffins

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4 from 134 votes

Pesto Egg Muffins

30 minutes
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!

Nutrition

Calories: 90kcal

Originally posted 2019-02-20 17:39:47.

Article Categories:
Dinner

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