Spinach-Pesto Egg Bakes

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 -

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

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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.