Easy Pesto and Feta Egg Muffin Bites

Name: Easy Pesto and Feta Egg Muffin Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 6 Medium eggs; 80 g feta or goat’s cheese, crumbled; 18 cherry tomatoes, quartered; 2 tbsp pesto; 30 ml milk; 1 spray low-cal cooking spray for the tin; 1 pinch salt; 1 pinch black pepper

These protein-packed egg muffin bites are the perfect grab-and-go breakfast or healthy snack. Bursting with fresh cherry tomatoes, savory pesto, and tangy feta cheese, they are as delicious as they are convenient.

Servings12 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

Medium eggs
6
feta or goat’s cheese, crumbled
80 g
cherry tomatoes, quartered
18
pesto
2 tbsp
milk
30 ml
low-cal cooking spray for the tin
1 spray
salt
1 pinch
black pepper
1 pinch

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas mark 4). Lightly coat a 12-hole muffin tin with low-calorie cooking spray to prevent sticking.

Distribute the quartered cherry tomatoes evenly across the muffin holes. Top the tomatoes in each hole with approximately 2 teaspoons of crumbled feta or goat's cheese.

In a large mixing bowl, whisk together the eggs, milk, pesto, and a pinch of salt and pepper until the mixture is well combined.

Carefully pour the egg mixture into each muffin hole, filling them evenly over the tomatoes and cheese.

Bake for 20 minutes or until the eggs are fully set and slightly golden on top. Let the muffins rest in the tin for 2-3 minutes before removing them to a wire rack to cool.

Chef's Tips

For the easiest removal, use a silicone muffin tin or high-quality non-stick spray. These bites are excellent for meal prep and can be stored in an airtight container in the fridge for up to 3 days. They taste great both warm and cold!