Spinach Pesto Egg Bakes
Add an Italian flair to breakfast or brunch with these individual egg cups. You can get them in the oven in only 15 minutes.
Ingredient
- 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
Direction
- Heat oven to 375°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. Place cups on cookie sheet with sides.
- Sprinkle pine nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown.
- In medium bowl, mix spinach, cottage cheese, Monterey Jack cheese, pesto and toasted nuts. Stir in eggs and milk until well blended. Divide spinach mixture evenly among cups.
- Bake 25 to 30 minutes or until set. Cool 2 minutes. Top with tomato and Parmesan cheese. Garnish with basil.
