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Spinach-Pesto Egg Bakes

spinach-pesto egg bakes Entree Italian
Spinach-Pesto Egg Bakes
  • Prep 15 min
  • Total 50 min
  • Servings 4
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Add an Italian flair to breakfast or brunch with these individual egg cups. You can get them in the oven in only 15 minutes. ...MORE + LESS -

Ingredients

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

Steps

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  • 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.
 

Nutrition Information

No nutrition information available for this recipe

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