Pesto Egg Muffin Bites
A delicious and easy way to start your day with a healthy breakfast. These muffins are made with eggs, feta, pesto, and cherry tomatoes, baked in a muffin tin until golden and fluffy. You can enjoy them hot or cold, and store them in the fridge or freezer for later. They are perfect for busy mornings, meal prep, or brunch.
Category: Sides
Source: www.bbcgoodfood.com
Equipment
| Mixing bowl | |
| Muffin tray |
Ingredients
| Cherry tomatoes | |
| Feta | |
| Eggs | |
| Milk | |
| Pesto |
Instructions
Heat the oven to 180°C/160°C fan/gas 4. Spray a muffin tin with oil spray. Evenly divide the tomatoes among the holes, and top each one with around 2 tsp of the feta or goat’s cheese.
Crack the eggs into a large bowl, then add the milk, pesto and seasoning and whisk to combine. Pour the mixture evenly into each hole.
Bake for 20 mins or until the egg is set. Cool for 2-3 mins in the tin, then remove and leave to cool on a wire rack.
Nutrition
| Serving size: | 215.3 |
| Energy: | 237.7 |
| Ratio: | 1.1 |
| Carbohydrate: | 6.0 |
| Fat: | 17.6 |
| Protein: | 16.5 |
| Saturated fat: | 6.7 |
| Sodium: | 406.3 |
| Sugar: | 3.6 |