Pesto Egg Cups

These pesto egg cups can be made in bulk as a high protein grab-and-go breakfast for adults and kids on the run! They last for up to 3 days in the fridge and take less than 15 minutes to prep and cook!

Servings: Standard muffin tray – 1 egg = 1 muffin cup

Ingredients

• 6 Eggs (Use as little or as many eggs as you like, the ratio is 1 egg to 1 muffin cup)
• 1/4 Cup cherry tomatoes
• 1/4-1/2 cup chopped spinach
• 1/4 cup chopped mushroom
• 1/4 cup chopped onion
• 3 tablespoons pesto (homemade or quality store bought)

Method

1. Preheat oven to 180 C fan forced
2. Finley chop all vegetables
3. Line metal muffin tray with muffin or cupcake liners or if using silicone tray you’ll pour the mixture straight in
4. Whisk eggs in bowl until thoroughly combined
5. Pour evenly into muffin tray. Only filling to 3/4 full
6. Top each egg cup evenly with veggies
7. Top each egg cup with a 1/2-1 teaspoon of pesto
8. Place in oven until cooked through (eggs may rise, but will return to normal when cooled)