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Eggy Pesto Bites

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Cooking time

Prep: 10 minutes Cook: 10 minutes 2–3 minutes for cooling

Skill level




These are a perfect addition to breakfast, an ideal afternoon snack or can be used as part of a picnic hamper. Kids will love them! If you're after dairy-free, skip the cheese and use a dairy-free pesto.

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  • Cooking spray (1 cal)
  • 6 cherry tomatoes, quartered
  • 30g feta or goats cheese
  • 3 medium eggs
  • 15ml of milk (I use skimmed)
  • 1 tablespoon Pesto (I use reduced fat)
  • Seasoning (to taste)


  1. Preheat oven to 180°C. Coat a 12-serving muffin tray with cooking spray. Evenly divide the quartered tomatoes among the tray, and top each with 1 teaspoon of feta or goats cheese.

  2. Crack eggs in a large, glass measuring cup or bowl. Add milk, pesto, salt and pepper; whisk to combine. Divide mixture evenly among the muffin tray.

  3. Bake at 180°C for 10 minutes or until the muffins are set. Cool for 2–3 minutes; remove the muffins from the tray and cool on a wire rack.

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