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4

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated July 28, 2011

Ingredients

1/4

cup pine nuts

cup frozen cut leaf spinach (from 14-oz bag), thawed, squeezed to drain

cup cottage cheese (from 12-oz container)

cup shredded Monterey Jack cheese (4 oz)

1/4

cup basil pesto

eggs, beaten

1/4

cup milk

medium tomato, chopped

1/4

cup shredded Parmesan cheese (1 oz)

Fresh basil leaves, if desired

Steps

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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.

Expert Tips

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

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;