Spinach-Pesto Egg Bakes

Spinach-Pesto Egg Bakes

Add an Italian flair to breakfast or brunch with these individual egg cups. You can get them in the oven in only 15 minutes.

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

4

servings

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
  1. Heat oven to 375°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. Place cups on cookie sheet with sides.
  2. Sprinkle 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.
  3. In 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.
  4. Bake 25 to 30 minutes or until set. Cool 2 minutes. Top with tomato and Parmesan cheese. Garnish with basil.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use a yellow tomato instead of red for added interest. Or, if you aren’t a tomato fan, these egg bakes can be made without the tomato.
For a quick weekday breakfast, make extra egg bakes and freeze. Reheat in microwave 1 minute or until hot.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 290),
  • Total Fat 32g
    • (Saturated Fat 12g,
    • Trans Fat 0g),
  • Cholesterol 255mg;
  • Sodium 680mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 25g;
Percent Daily Value*:
    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 Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.