Pesto Egg Muffins

Delicious and quick low-carb and keto snack.

Originally posted at: http://ketodietapp.com/Blog/post/2015/05/03/pesto-egg-muffins

⅔ cup frozen spinach, thawed and excess water removed (100 g / 3.5 oz)

3 tbsp pesto (45 g / 1.6 oz) - you can make your own

½ Kalamata or other olives, pitted (50 g / 1.8 oz)

¼ cup sun-dried tomatoes, chopped (28 g / 1 oz)

125 g soft goat cheese (e.g. feta) or other soft type of cheese (4.4 oz)

6 large eggs, free-range or organic

salt and pepper to taste (I like Pink Himalayan salt)

Preheat the oven to 350 F / 175 C. Squeeze out the excess water from the spinach, deseed and slice the olives and chop the sun-dried tomatoes. Crack the eggs into a bowl

add the pesto and season with salt and pepper to taste. Mix until well combined.

Divide the spinach, crumbled goat cheese, sun-dried tomatoes and olives evenly into the muffin pan (I used a silicon muffin pan). Pour in the egg & pesto mixture and transfer into the oven. Bake for 20-25 minutes or until browned on top and cooked inside.

When done, remove from the oven and set aside to cool down. Store in the fridge for up to 5 days. Enjoy!

Nutrition Facts

Serving Size 10 Muffins

Servings 3

Amount Per Serving
Calories 125

% Daily Value *
Total Fat 102g157%
Saturated Fat 35g175%
Potassium 139mg4%
Total Carbohydrate 2g1%
Dietary Fiber 7g29%
Protein 69g138%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Pesto Egg Muffins