How To Make Pesto Egg Muffin Bites
Eggs for breakfast. Need we say more? There’s no denying that this ingredient is a staple in most people’s morning diets. There’s a good reason behind it, too. Aside from being protein and nutrient-packed, you don’t need to do much in order to make them taste delicious! You can make do with a simple sunny-side up, scrambled, or boiled rendition for regular days. There are also several ways of sprucing them up! Discover different dishes to try from these eggs breakfast recipes.
Serves:
Ingredients
- 6 eggs
- 1/4 cup pesto
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped sun-dried tomatoes
- Salt and pepper, to taste
Instructions
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Preheat the oven to 350°F (175°C) and grease a muffin tin.
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In a bowl, whisk the eggs. Add the pesto, Parmesan cheese, sun-dried tomatoes, salt, and pepper. Mix well.
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Pour the mixture evenly into the greased muffin tin.
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Bake for 20 minutes, or until the muffins are set and slightly golden on top.
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Remove from the oven and let cool for a few minutes before serving.
Nutrition
- Calories : 236kcal
- Total Fat : 18g
- Saturated Fat : 6g
- Cholesterol : 298mg
- Sodium : 436mg
- Total Carbohydrates : 5g
- Dietary Fiber : 1g
- Sugar : 3g
- Protein : 14g
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