2 Pesto Egg Muffins
icon nutritional info
125 calories
fat:3.50g
protein:11.00g
carbs:1.80g
icon ingredients
Large Eggs (6 pcs)
2/3 cup Spinach (65 g)
3 tbsp Pesto (30 ml)
Pitted Black olives (100 g)
Sun-dried tomatoes (100 g)
Feta cheese (125 g)
Pinch Salt (1 g)
Pinch Black Pepper (1 g)
1

Preheat the oven to 175 °C/ 350 °F. 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 (We suggest to use 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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