Pesto Egg Bites
This 5-ingredient recipe is a protein-packed source for grab-and-go breakfasts or refueling after a workout. With a texture similar to the sous vide egg bites you might have had from the large coffee chain, these Pesto Egg Bites are light and fluffy.
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This 5-ingredient recipe is a protein-packed source for grab-and-go breakfasts or refueling after a workout. With a texture similar to the sous vide egg bites you might have had from the Seattle-based coffee chain, these Pesto Egg Bites are light and fluffy.
I like to make a batch of these and keep them in the refrigerator, because I think they’re just as tasty cold as they are hot out of the oven. Here are a few tips for success:
- Don’t skip the cupcake liners, unless you’re using a silicone molded pan. No amount of cooking spray can keep eggs from sticking to a metal baking tin.
- The fluffiness of these bites comes from the steaming method, and it also helps them cook more evenly. Ovens vary, so I recommend checking for doneness after about 20 minutes.
- Go easy on the pesto. If you use much more than about half a teaspoon in each muffin-sized serving, you’ll end up with oily, not set egg bites.
Try my Dairy-Free Pesto Recipe if you want to make these completely from scratch.
Pesto Egg Bites
Ingredients
- 8 eggs
- 1 cup cottage cheese
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tablespoons pesto
Instructions
- Preheat oven to 325 degrees F. Add 1-inch water to a glass baking dish and position in the center of the bottom rack.
- Line a cupcake tin with 12 parchment paper liners.
- Add eggs, cottage cheese, salt and pepper to a blender. Secure lid and blend for 20 to 30 seconds, until completely combined.
- Carefully pour egg mixture into prepared cupcake tin. Add about ½ tsp pesto into each egg cup. Place on center rack, above the water-filled baking dish, and bake for 23 to 25 minutes, until eggs are set.
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