Pesto egg muffin bites
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
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- low-cal cooking sprayfor the tin
- 18 cherry tomatoesquartered
- 80g fetaor goat’s cheese, crumbled
- 6 medium eggs
- 30ml milk
- 2 tbsp pesto(check the label if you’re vegetarian)
Nutrition: Per serving
- kcal74
- fat5g
- saturates2g
- carbs1g
- sugars1g
- fibre0g
- protein5g
- salt0.3g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Spray a 12-hole muffin tin with the oil spray. Evenly divide the tomatoes among the holes, and top each one with around 2 tsp of the feta or goat’s cheese.
step 2
Crack the eggs into a large bowl, then add the milk, pesto and seasoning and whisk to combine. Pour the mixture evenly into each hole.
step 3
Bake for 20 mins or until the egg is set. Cool for 2-3 mins in the tin, then remove and leave to cool on a wire rack.
