Breakfast muffins
Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit
Pesto egg muffin bites
Serves 12
Easy
Prep:
Cook:
Prepare these pesto egg and feta muffin bites for breakfast, an afternoon snack, or as part of a picnic hamper. Simple to make, kids will love them!
Skip to ingredients
- low-cal cooking sprayfor the tin
- 18 cherry tomatoesquartered
- 80g fetaor goat’s cheese, crumbled
- 6 medium eggs
- 30ml milk
- 2 tbsp pesto(check the label if you’re vegetarian)
Nutrition: Per serving
- kcal74
- fat5g
- saturates2g
- carbs1g
- sugars1g
- fibre0g
- protein5g
- salt0.3g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Spray a 12-hole muffin tin with the oil spray. Evenly divide the tomatoes among the holes, and top each one with around 2 tsp of the feta or goat’s cheese.
step 2
Crack the eggs into a large bowl, then add the milk, pesto and seasoning and whisk to combine. Pour the mixture evenly into each hole.
step 3
Bake for 20 mins or until the egg is set. Cool for 2-3 mins in the tin, then remove and leave to cool on a wire rack.
