Pesto Egg Muffin Bites Recipes

PESTO EGG MUFFIN BITES

Steps:

• Heat oven to 180C/160C fan/gas 4. Spray a 12-hole muffin tin with the 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.

PESTO EGG MUFFIN BITES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Spray a 12-hole muffin tin with the 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.

SPINACH-PESTO EGG BAKES

Steps:

• Heat oven to 375°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. Place cups on cookie sheet with sides.
• Sprinkle pine nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown.
• In medium bowl, mix spinach, cottage cheese, Monterey Jack cheese, pesto and toasted nuts. Stir in eggs and milk until well blended. Divide spinach mixture evenly among cups.
• Bake 25 to 30 minutes or until set. Cool 2 minutes. Top with tomato and Parmesan cheese. Garnish with basil.

PESTO MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, whisk the egg, buttermilk, broth and oil. Stir into dry ingredients just until moistened., Set aside 1 tablespoon cheese. Fold the basil, walnuts, garlic and remaining cheese into batter. Fill paper-lined muffin cups two-thirds full; sprinkle with reserved cheese. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

MEAL PREP MUFFIN TIN EGG BITES

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
• Crack the eggs into a large bowl, add the salt and whisk to combine. Divide the mixture evenly among the muffin cups. Top with desired variation ingredients. Bake until the centers of the muffins no longer jiggle, 17 to 20 minutes.
• Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of the muffins, unmold and serve. If storing, allow to cool completely, place in a resealable plastic bag and refrigerate or freeze.
• To reheat, microwave the muffins one at a time for about 30 seconds if refrigerated, 1 minute if frozen. You can also heat them in a 250-degree-F oven until warmed through.

PESTO DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Slip out yolks into small bowl; mash with folk.
• Stir mayonnaise and pesto into yolks until smooth and creamy. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
• Just before serving, garnish with basil leaves.

EGG BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.
• Place a thin layer of potato slices in the bottom of each muffin cup. Add a little butter on top.
• Bake in the preheated oven for 5 minutes.
• Mix eggs, tomato, bell pepper, spinach, ham, and onion together in a large bowl. Remove muffin tin from oven and ladle the egg mixture over the potatoes. Top each muffin cup with a mozzarella cube.
• Continue baking until egg bites are set, about 20 minutes.

CREAMY PESTO 'N BACON EGGS BENEDICT

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Stir in cheese, pesto, nutmeg and pepper. Keep warm., Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break one egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with remaining eggs., Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water., Top each bagel half with two slices of bacon, a poached egg and sauce. Serve immediately.