Spinach-Pesto Egg Bakes

spinach-pesto egg bakes Breakfast Italian
Spinach-Pesto Egg Bakes
  • Prep 15 min
  • Total 50 min
  • Servings 4

Add an Italian flair to breakfast or brunch with these individual egg cups. You can get them in the oven in only 15 minutes.


  • 1/4 cup pine nuts
  • 1 cup frozen cut leaf spinach (from 14-oz bag), thawed, squeezed to drain
  • 1 cup cottage cheese (from 12-oz container)
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 1/4 cup basil pesto
  • 4 eggs, beaten
  • 1/4 cup milk
  • 1 medium tomato, chopped
  • 1/4 cup shredded Parmesan cheese (1 oz)
  • Fresh basil leaves, if desired


  • 1
    Heat oven to 375°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. Place cups on cookie sheet with sides.
  • 2
    Sprinkle pine nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown.
  • 3
    In medium bowl, mix spinach, cottage cheese, Monterey Jack cheese, pesto and toasted nuts. Stir in eggs and milk until well blended. Divide spinach mixture evenly among cups.
  • 4
    Bake 25 to 30 minutes or until set. Cool 2 minutes. Top with tomato and Parmesan cheese. Garnish with basil.

No nutrition information available for this recipe

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