Pesto Sun Dried Tomato Egg Muffins

Quick and easy baked egg cups make for the best meal prepped breakfast! These egg muffins are packed with pesto, sun dried tomatoes and spinach.

Reasons to meal prep these Pesto Sun Dried Tomato Egg Muffins for breakfast for the week:
1. It will make you feel like you’ve really got your life together.
2. It takes less time than other things that make you feel like you have you life together……. like laundry for example.
Seriously though anyone else take an hour to do laundry but then take 5 days to put it away?? Hopefully not just me! But at least you’ve meal prepped the world’s easiest breakfast, am I right? These egg muffins are tasty, 100% customizable, and packed with protein. Perfect for on the go!

To make these Pesto Sun Dried Tomato Egg Muffins you will need:

• eggs
• pesto
• sundried tomatoes
• spinach to taste
• parmesan cheese

If you love this recipe, you may also like:

• Blueberry Baked Oatmeal
• Easy One Pan Shakshuka
• Easy Vegan Bolognese
• Sweet Potato Chickpea Curry

If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO

Pesto Sun Dried Tomato Egg Muffins

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★★★★★

5 from 1 reviews

• Author: Colleen
• Total Time: 15 mins
• Yield: 8 1x
• Diet: Gluten Free

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Description

Quick and easy baked egg cups make for the best meal prepped breakfast! These egg muffins are packed with pesto, sun dried tomatoes and spinach.

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Ingredients

Scale 1x2x3x

• 8 eggs
• 2 heaping tbsp pesto
• 2 tbsp chopped sundried tomatoes (or to taste)
• 1/2 cup spinach (or to taste)
• 1/4 cup parmesan cheese (or more to taste)

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Instructions

1. Preheat oven to 350 F. Either spray muffin tins with non-stick cooking spray or line with muffin liners and set aside.
2. Whisk together eggs in a bowl and then whisk in the pesto and cheese
3. Slice up sun-dried tomatoes and portion out the tomatoes and spinach into 8 muffin tins. Portion out the egg mixture on top of the veggies and stir inside each tin a little to combine.
4. Bake for 10-12 min or until the eggs are set. Allow to cool, and store in air-tight container in the fridge for up to one week.

Notes

1. 1 egg = 1 muffin. I made 8 muffins but you can make as many as you want, just add an additional egg for each additional muffin that you want.
2. I love this recipe because it is so customizable! Feel free to make any flavor combos you want! Change up the veggies, change up the cheese, add in some meat (I would cook it first), the possibilities are endless!

• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: breakfast
• Method: oven
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 90
• Sugar: .6g
• Fat: 6.4g
• Carbohydrates: 1.1g
• Protein: 6.6g

Keywords: egg muffins, healthy breakfast, meal prep, pesto eggs

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