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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Fill muffin tin with egg mixture: Pour the egg mixture evenly into each muffin hole, covering the tomatoes and cheese.
- 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.
- 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
