Add an Italian flair to breakfast or brunch with these individual egg cups. You can get them in the oven in only 15 minutes.
Spinach-Pesto Egg Bakes
- Prep Time 15 min
- Total 50 min
- Servings 4
- Ingredients 10
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
Instructions
-
Step1Heat oven to 375°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. Place cups on cookie sheet with sides.
-
Step2Sprinkle 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.
-
Step3In 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.
-
Step4Bake 25 to 30 minutes or until set. Cool 2 minutes. Top with tomato and Parmesan cheese. Garnish with basil.
Nutrition
420
Calories
32g
Total Fat
25g
Protein
8g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 290
- Total Fat
- 32g
- 49%
- Saturated Fat
- 12g
- 59%
- Trans Fat
- 0g
- Cholesterol
- 255mg
- 85%
- Sodium
- 680mg
- 28%
- Potassium
- 410mg
- 12%
- Total Carbohydrate
- 8g
- 3%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 4g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 4%
- 4%
- Calcium
- 50%
- 50%
- Iron
- 10%
- 10%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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