Pesto Egg Cups

Eggs have been an all-American breakfast staple for decades now, but the styles of scrambled and omelettes can get old. Plus, Americans are busier than ever. Some get up at 5am to get a workout in, some head to the office early, and some are scrambling (pun intended) to dress and feed the kids before shuttling them to school. Whatever the case, breakfast is easier on the go.

These Pesto Egg Cups serve as just that, a delicious and nutrient packed on-the-go breakfast that fuels your morning! I recommend meal prepping these over the weekend and freezing them in an airtight container to keep them fresh and ready to grab throughout the week.

Pesto Egg Cups

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Prep: 15 minutes

Bake time: 12 minutes

Yields: 12 cups

Pesto ingredients: (You can use store bought too)

  • 3 packed cups of fresh basil
  • 1/2 cup parmesean (and/or nutritional yeast)
  • 1 heaping Tbsp of minced garlic
  • 1/4 cup toasted pine nuts
  • 1/2 cup olive oil

Directions:

  1. Add all ingredients to a food processor and blend until a paste consistency forms. Usually I like my pesto slightly on the oily side to dip bread in, but don’t overdo it or else your egg cups will be oily too.

Egg Cup ingredients:

  • 8 eggs
  • 3/4 cup spinach (chiffonade)
  • 8 cherry tomatoes quartered
  • 1/4 cup milk of choice (I used almond)
  • Store bought or homemade pesto
  • Salt (Pink Himalayan is recommended)
  • Ground pepper (I love the Lemon Pepper from TJs!)

Directions:

  1. Preheat oven to 375F. Grease muffin tin or line with muffin cups.
  2. Whisk 8 eggs until a fluffy consistency is achieved.
  3. Add 1/4 cup milk of your choice and whisk to mix.
  4. Chiffonade (cutting technique where you roll and slice greens) spinach until you fill 3/4 cup. Add to the egg mixture. Quarter 8 cherry tomatoes and add, along with a pinch of salt and ground pepper. Mix evenly.
  5. Add 1/4 cup of the egg mixture to each muffin holder. Once evenly distributed, add 1 tsp – 1 Tbsp of pesto to each spot. You may mix or leave the pesto in the middle for a burst of flavor. Both ways are amazing, but I think I prefer the middle filled. 🙂
  6. Bake for 12-14 minutes. Keep an eye on how and when the eggs set to determine this.
  7. Keep fresh by freezing for up to one month. Reheat in microwave for a delicious treat or on the go breakfy!

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