Member recipe
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Pesto Egg Muffin Bites

By Ant Tomlinson (GoodFood Community)
  • Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Prep:
    • Cook:
    • 2–3 minutes for cooling
  • Easy
  • Makes 12
You can prepare these bites for breakfast, an afternoon snack, or as part of a picnic hamper. Kids will love them!


  • Low-cal cooking spray, for the tin
  • 18 cherry tomatoes, quartered
  • 80g feta or goat's cheese, crumbled
  • 6 medium eggs
  • 30ml of milk
  • 2 tbsp Pesto (check the label if you're vegetarian)
  • Seasoning (to taste)


  • STEP 1
    Heat 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.
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    Rating: 5 out of 5.1 rating
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