Pesto Egg Bites
Make a batch of these mini frittatas on Sunday night for an entire week’s worth of healthy breakfasts.
Ingredients
- Cooking spray
- 18 cherry tomatoes, quartered
- 1/4 cup fat-free feta or goat cheese
- 6 Eggland’s Best eggs (large)
- 2 tablespoons fat-free milk
- 1 1/2 tablespoons refrigerated pesto
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Preparation
Preheat oven to 350°F. Coat a 24-serving mini-muffin pan with cooking spray.
Evenly divide the quartered tomatoes among the muffin cups, and top each with 1/2 teaspoon feta or goat cheese.
Crack eggs in a large, glass measuring cup or bowl.
Add milk, pesto, salt and pepper; whisk to combine.
Divide mixture evenly among muffin cups.
Bake at 350°F for 10 minutes or until the muffins are set.
Cool for 2–3 minutes; remove the muffins from the pan and cool on a wire rack.
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Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 |
|---|---|
| Calories | 90 |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 91 mg |
| Sodium | 202 mg |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Protein | 6 g |
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