Member recipe

Pesto Egg Muffin Bites

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Cooking time

Prep: 10 minutes Cook: 20 minutes 2–3 minutes for cooling

Skill level




You can prepare these bites for breakfast, an afternoon snack, or as part of a picnic hamper. Kids will love them!

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  • 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)


  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.

  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.

  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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18th Sep, 2018
Love this recipe. It's great for breakfast. I have been spreading the muffins out for breakfast over a few days. Does anyone know whether they should be kept in or out of the fridge? We thought the fridge but they went a bit soggy in the fridge.
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