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.
10 minutes
23 minutes to 25 minutes
Difficulty:
Easy
Show nutritional information
| This 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. | |
by Reed Dunn
Serves: 12
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)
Process
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.
Add a Note
My Notes:
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