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Pesto Egg Muffin Bites |
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| Makes 12 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
Cooking spray or oil for the tin
18 cherry tomatoes, quartered
80g feta or goat's cheese, crumbled
6 medium eggs
30 ml milk
2 tbsp pesto
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For the pesto
50g basil.
30g pine nuts, toasted.
30g parmesan, freshly grated.
85ml olive oil.
salt & freshly ground black pepper.
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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.
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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.
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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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DAILY
DINNERS 
