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Prep 15min
Total50min
Servings4
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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
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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.
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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.
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