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Pesto egg muffin bites on a plate

Pesto egg muffin bites

A star rating of 4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

Prepare these pesto egg and feta muffin bites for breakfast, an afternoon snack, or as part of a picnic hamper. Simple to make, kids will love them!

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal74
fat5g
saturates2g
carbs1g
sugars1g
fibre0g
protein5g
salt0.3g
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Ingredients

  • low-cal 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)

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Spray a 12-hole muffin tin with the oil spray. Evenly divide the tomatoes among the holes, and top each one with around 2 tsp of the feta or goat’s cheese.

  • STEP 2

    Crack the eggs into a large bowl, then add the milk, pesto and seasoning and whisk to combine. Pour the mixture evenly into each hole.

  • STEP 3

    Bake for 20 mins or until the egg is set. Cool for 2-3 mins in the tin, then remove and leave to cool on a wire rack.

Goes well with

Recipe from Good Food magazine, August 2018

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Overall rating

A star rating of 4 out of 5.3 ratings
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