Pesto Egg Muffin Bites with Cherry Tomatoes and Feta Recipe

Introduction

Pesto egg muffin bites are a delightful and savory snack perfect for breakfast or a light lunch. Packed with flavorful pesto, tangy tomatoes, and creamy cheese, these bite-sized treats are simple to make and easy to enjoy on the go.

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)

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4. Spray a 12-hole muffin tin with the low-calorie cooking spray. Evenly divide the quartered cherry tomatoes among the holes, then top each with around 2 teaspoons of crumbled feta or goat’s cheese.
2. Step 2: Crack the eggs into a large bowl, add the milk, pesto, and seasoning, then whisk until fully combined. Pour the egg mixture evenly into each muffin hole over the tomatoes and cheese.
3. Step 3: Bake for 20 minutes or until the eggs are fully set. Allow the muffin bites to cool in the tin for 2–3 minutes before removing and transferring them to a wire rack to cool completely.

Tips & Variations

• Use sun-dried tomatoes instead of fresh cherry tomatoes for a richer flavor.
• Add chopped spinach or fresh basil to the egg mixture for extra greens.
• Try swapping feta for mozzarella for a milder cheese option.

Storage

Store the pesto egg muffin bites in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a microwave for 20–30 seconds or in an oven at 160°C until heated through. They also freeze well—wrap individually for easy defrosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pesto?

Yes, store-bought pesto works perfectly. Just ensure that it fits your dietary preferences, especially if you are vegetarian, by checking the label.

Can I prepare these in advance?

Absolutely! You can make the muffin bites ahead of time, store them in the fridge, and reheat when needed for a quick and nutritious snack or meal.

Pesto Egg Muffin Bites with Cherry Tomatoes and Feta Recipe

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★★★★★

4.6 from 147 reviews

• Author: Noah
• 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 featuring cherry tomatoes, creamy feta or goat’s cheese, and flavorful pesto. Perfect as a protein-packed breakfast or snack, these baked mini egg muffins are light, savory, and portable.

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Ingredients

Scale 1x2x3x

Vegetables & Cheese

• 18 cherry tomatoes, quartered
• 80g feta or goat’s cheese, crumbled

Egg Mixture

• 6 medium eggs
• 30ml milk
• 2 tbsp pesto (check the label if you’re vegetarian)
• Low-calorie cooking spray, for greasing the tin

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Instructions

1. Prepare oven and tin: Preheat the oven to 180°C (160°C fan)/gas mark 4. Spray a 12-hole muffin tin evenly with low-calorie cooking spray to prevent sticking.
2. Assemble tomatoes and cheese: Divide the quartered cherry tomatoes evenly among the muffin holes. Sprinkle approximately 2 teaspoons of crumbled feta or goat’s cheese on top of the tomatoes in each hole.
3. Mix eggs and seasoning: In a large mixing bowl, crack the eggs. Add the milk, pesto, and a pinch of seasoning. Whisk the ingredients together thoroughly until well combined and slightly frothy.
4. Fill muffin tin with egg mixture: Pour the egg mixture evenly into each muffin hole, covering the tomatoes and cheese.
5. Bake the egg muffins: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the eggs are set and lightly golden on top.
6. Cool and serve: Remove the muffin tin from the oven and let the egg bites cool in the tin for 2-3 minutes. Carefully remove each muffin bite and transfer to a wire rack to cool slightly before serving.

Notes

• Use full-fat or reduced-fat milk depending on preference; this will slightly alter the richness of the egg muffins.
• For a vegetarian option, ensure the pesto does not contain animal rennet or fish ingredients.
• You can substitute cherry tomatoes with diced bell peppers or spinach for variation.
• These egg muffins can be stored in the refrigerator for up to 3 days and reheated gently before serving.
• Feel free to add herbs like basil or oregano to the egg mixture for extra flavor.

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

Keywords: pesto egg muffins, mini egg muffins, breakfast bites, baked eggs, cherry tomatoes, feta cheese, vegetarian breakfast