Pesto Egg Bites
This 5-ingredient recipe is a protein-packed source for grab-and-go breakfasts or refueling after a workout. With a texture similar to the sous vide egg bites you might have had from the Seattle-based coffee chain, these Pesto Egg Bites are light and fluffy.
I like to make a batch of these and keep them in the refrigerator, because I think they’re just as tasty cold as they are hot out of the oven.
Try my Dairy-Free Pesto Recipe if you want to make these completely from scratch.
Ingredients
- 888 Eggs
- 1 cup1 cup1 cup Organic Cottage Cheese
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .25 tsp.25 tsp.25 tsp Black Pepper
- 2 Tbsp2 Tbsp2 Tbsp Dairy-Free Pesto (click for recipe)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 325 degrees F. Add 1-inch water to a glass baking dish and position in the center of the bottom rack.
- Line a cupcake tin with 12 parchment paper liners.
- Add eggs, cottage cheese, salt and pepper to a blender. Secure lid and blend for 20 to 30 seconds, until completely combined.
- Carefully pour egg mixture into prepared cupcake tin. Add about ½ tsp pesto into each egg cup. Place on center rack, above the water-filled baking dish, and bake for 23 to 25 minutes, until eggs are set.
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About This Recipe
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Breakfast Coconut Free Gluten Free Grain Free Keto Nightshade Free Pescetarian Shellfish Free Specific Carbohydrate Diet Sugar Free VegetarianThis is our estimate based on online research. | |
Calories: | 19 |
Fat: | 1 g |
Carbohydrates: | 1 g |
Protein: | 2 g |
Cholesterol: | 3 g |
Sodium: | 108 mg |
Fiber: | 0 g |
Sugars: | 1 g |
Calculated per serving. |
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