Spinach-Pesto Egg Bakes

Prep 15 min
Total 50 min
Servings 4

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

By Betty Crocker Kitchens

Updated July 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.

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 Facts

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 290

% Daily Value

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;