PESTO EGG MUFFINS

NUTRITION FACTS

(per muffin)

TOTAL CARBS: 1.9 g

FIBER: 0.7 g

NET CARBS: 1.2 g

PROTEIN: 6.9 g

FAT: 10.2 g

CALORIES: 125 kcal

MACRONUTRIENT RATIO:

CARBS (4%)

PROTEIN (21%)

FAT (75%)

MAGNESIUM: 19 mg (5% RDA)

POTASSIUM: 139 mg (7% EMR)

PREPARATION TIME

Hands-on 5 minutes

Overall 30 minutes

INGREDIENTS (10 MUFFINS)

  • 2/3 cup frozen spinach, thawed and excess water removed (100 g / 3.5 oz)
  • 3 tbsp pesto (45 g / 1.6 oz)
  • ½ Kalamata or other olives, pitted (50 g / 1.8 oz)
  • ¼ cup sun-dried tomatoes, chopped (28 g / 1 oz)
  • 125 g soft goat cheese (e.g. feta) or other soft type of cheese (4.4 oz)
  • 6 large eggs, free-range or organic
  • salt and pepper to taste

INSTRUCTIONS

  1. Preheat the oven to 350 F / 175 C. Squeeze out the excess water from the spinach, deseed and slice the olives and chop the sun-dried tomatoes. Crack the eggs into a bowl, add the pesto and season with salt and pepper to taste. Mix until well combined.
  2. Divide the spinach, crumbled goat cheese, sun-dried tomatoes and olives evenly into the muffin pan (I used a silicon muffin pan). Pour in the egg & pesto mixture and transfer into the oven. Bake for 20-25 minutes or until browned on top and cooked inside.
  3. When done, remove from the oven and set aside to cool down. Store in the fridge for up to 5 days. Enjoy!

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