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Spinach-Pesto Egg Bakes
Spinach-Pesto Egg Bakes
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Prep Time:
15 minutes
Total Time:
50 minutes
Whip up Italian-style egg cups for a quick and tasty breakfast or brunch in just 15 minutes!
Ingredients:
  • 1/4 cup pine nuts
  • 1 cup frozen cut leaf spinach (from 14-oz bag), thawed, squeezed to drain
  • 1 cup cottage cheese (from 12-oz container)
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 1/4 cup basil pesto
  • 4 eggs, beaten
  • 1/4 cup milk
  • 1 medium tomato, chopped
  • 1/4 cup shredded Parmesan cheese (1 oz)
  • Fresh basil leaves, if desired
Instructions:
  • Preheat oven to 375°F. Grease 4 (10-oz) custard cups or ramekins with cooking spray and arrange on a rimmed baking sheet.
  • Toast pine nuts in a dry skillet over medium heat for 5 to 7 minutes, stirring occasionally until golden brown, then stir constantly until light brown.
  • Combine spinach, cottage cheese, Monterey Jack cheese, pesto, and toasted nuts in a medium bowl. Mix in eggs and milk until thoroughly combined. Distribute the spinach mixture evenly among the cups.
  • Bake for 25 to 30 minutes until firm. Allow to cool for 2 minutes. Sprinkle with fresh tomato and Parmesan cheese. Finish with a garnish of fragrant basil leaves.

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