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Spinach-Pesto Egg Bakes

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Spinach-Pesto Egg Bakes
  • Prep 15 min
  • Total 50 min
  • Servings 4
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Add an Italian flair to breakfast or brunch with these individual egg cups. You can get them in the oven in only 15 minutes.
Updated Jul 28, 2011

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    For a quick weekday breakfast, make extra egg bakes and freeze. Reheat in microwave 1 minute or until hot.

Nutrition

420 Calories, 32g Total Fat, 25g Protein, 8g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
290
Total Fat
32g
49%
Saturated Fat
12g
59%
Trans Fat
0g
Cholesterol
255mg
85%
Sodium
680mg
28%
Potassium
410mg
12%
Total Carbohydrate
8g
3%
Dietary Fiber
2g
10%
Sugars
4g
Protein
25g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
4%
4%
Calcium
50%
50%
Iron
10%
10%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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