Pesto Egg Muffin Bites Recipe

Introduction

Pesto egg muffin bites are a delightful and simple breakfast or snack option. Packed with fresh cherry tomatoes, creamy cheese, and flavorful pesto, these mini frittatas are easy to make and perfect for meal prep.

Ingredients

• Low-calorie cooking spray, for the tin
• 18 cherry tomatoes, quartered
• 80g feta or goat’s cheese, crumbled
• 6 medium eggs
• 30ml milk
• 2 tbsp pesto (check the label if you’re vegetarian)
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. Lightly spray a 12-hole muffin tin with low-calorie cooking spray to prevent sticking.
2. Step 2: Evenly divide the quartered cherry tomatoes among the muffin holes. Top each with about 2 teaspoons of crumbled feta or goat’s cheese.
3. Step 3: Crack the eggs into a large mixing bowl. Add the milk, pesto, and a pinch of salt and pepper. Whisk everything together until fully combined.
4. Step 4: Pour the egg mixture evenly into each muffin hole, covering the tomatoes and cheese.
5. Step 5: Bake in the preheated oven for about 20 minutes, or until the egg is fully set and slightly golden on top.
6. Step 6: Let the muffin bites cool in the tin for 2-3 minutes before removing them. Place on a wire rack to cool completely or serve warm.

Tips & Variations

• For an extra flavor boost, add chopped fresh basil or spinach to the egg mixture.
• Swap pesto with sun-dried tomato paste or a little salsa for a different twist.
• Use a non-dairy milk alternative to make this recipe dairy-free if needed.
• If you prefer a firmer texture, bake for an additional 3-5 minutes.

Storage

Store leftover pesto egg muffin bites in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the microwave for 30-45 seconds or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these egg muffin bites?

Yes, you can freeze them in a sealed container or freezer bag for up to 1 month. Thaw in the refrigerator overnight before reheating.

Can I use regular tomatoes instead of cherry tomatoes?

You can, but cherry tomatoes hold their shape better and add sweetness. If using regular tomatoes, dice them finely to prevent excess moisture.

Pesto Egg Muffin Bites Recipe

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★★★★★

4.5 from 58 reviews

• Author: Sophie
• Total Time: 30 minutes
• Yield: 12 egg muffin bites 1x
• Diet: Vegetarian

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Description

Delicious and easy to make Pesto Egg Muffin Bites are perfect for a quick breakfast or a healthy snack. These savory egg muffins feature cherry tomatoes, creamy feta or goat’s cheese, and vibrant pesto baked to perfection in a muffin tin. Ready in just 25 minutes, they’re a flavorful and portable way to enjoy a protein-packed meal.

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Ingredients

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Vegetables & Dairy

• 18 cherry tomatoes, quartered
• 80g feta or goat’s cheese, crumbled
• 6 medium eggs
• 30ml milk

Other

• 2 tbsp pesto (check the label if you’re vegetarian)
• Low-cal cooking spray, for the tin

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Instructions

1. Preheat and Prepare the Tin: Heat your oven to 180C (160C fan)/gas mark 4. Spray a 12-hole muffin tin evenly with low-calorie cooking spray to prevent sticking.
2. Add Tomatoes and Cheese: Evenly divide the quartered cherry tomatoes among the muffin holes. Then, top each portion with about 2 teaspoons of crumbled feta or goat’s cheese, distributing it evenly.
3. Mix Egg Mixture: Crack the eggs into a large mixing bowl. Add the milk and pesto, along with your preferred seasoning such as salt and pepper. Whisk thoroughly until the mixture is well combined and smooth.
4. Fill Muffin Tin: Pour the egg mixture evenly over the tomatoes and cheese in each muffin hole, filling them about three-quarters full to allow room for rising.
5. Bake: Place the muffin tin in the preheated oven and bake for approximately 20 minutes, or until the eggs are fully set and no longer jiggly when you gently shake the tin.
6. Cool and Serve: Remove the tin from the oven and let the egg bites cool for 2 to 3 minutes in the tin. Then carefully remove them and place on a wire rack to cool further before serving.

Notes

• Use a non-stick spray to ensure easy removal from the muffin tin.
• Feel free to swap feta for goat’s cheese or another cheese of your choice.
• Check pesto ingredients if vegetarian to avoid animal rennet or non-vegetarian additives.
• These egg muffin bites can be stored in the refrigerator for up to 3 days and reheated.
• Add herbs like basil or oregano for extra flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Mediterranean

Keywords: pesto egg muffin bites, savory egg muffins, breakfast muffins, feta cheese muffins, quick healthy breakfast, Mediterranean egg bites