Pesto egg muffin bites
Ingredients
- Step 1 low-cal cooking spray, for the tin
- Step 2 18 cherry tomatoes, quartered
- Step 3 80g feta or goat's cheese, crumbled
- Step 4 6 medium eggs
- Step 5 30ml milk
- Step 6 2 tbsp pesto (check the label if you're vegetarian)
Calories: 74
Carbohydrate: 1 g
Protein: 5 g
Fat: 5 g
Cook time: 30 minutes
Prep time: 10 minutes
Total time: 40 minutes
Servings: 12
TAGS
Lunch
Snack
egg
Family food
Fetum
Pesto
Picnic
Lunch
Snack
egg
Family food
Fetum
Pesto
Picnic
Lunch
Snack
egg
Family food
Fetum
Pesto
Picnic
Directions
- Step 1 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.
- Step 2 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.
- Step 3 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.