Make a batch of these pesto egg bites on Sunday night for an entire week’s worth of healthy breakfast mini frittata’s.
The post Pesto Egg Bites appeared first on MyFitnessPal Blog.
Make a batch of these mini frittatas on Sunday night for an entire week’s worth of healthy breakfasts. Pair a few with oatmeal or yogurt and fruit for a complete breakfast, or grab a couple for a protein added afternoon snack.
Active time: 15 minutes | Total time: 25 minutes
Pesto Egg Bites
Ingredients
- Cooking spray
- 1 ½ cups cherry tomatoes, quartered and drain excess liquid
- 1/4 cup (38g) crumbled feta or goat cheese
- 6 large eggs
- 2 tbsp (30g) milk
- 1 1/2 tbsp (24g) pesto
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Directions
Preheat the oven to 350°F. Coat a 24-cup mini-muffin pan with cooking spray. Divide the quartered tomatoes evenly among the muffin cups and top each with 1/2 tsp feta or goat cheese.
Crack the eggs into a large glass measuring cup or bowl. Add the milk, pesto, salt and pepper, and whisk to combine. Divide the egg mixture evenly among the muffin cups.
Bake for 10 minutes, or until the centers are set and the internal temp reaches 160°F. Let cool in the pan for 2–3 minutes, then remove and transfer to a wire rack to cool. For storage, keep them in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. Reheat to 165°F when ready to eat.
Serves: 24 | Serving Size: 1 egg bite
Nutrition (per serving): Calories: 31; Total Fat: 2g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 48mg; Sodium: 93mg; Carbohydrate: 1g; Dietary Fiber: 0g; Sugar: 0g; Protein: 2g
Nutrition Bonus: Potassium: 49mg; Iron: 2%; Vitamin C: 3%; Vitamin A: 2%; Calcium: 2%
Originally published date: April 18, 2018; Updated date: October 2026
The post Pesto Egg Bites appeared first on MyFitnessPal Blog.