Name: Pesto Egg Muffins
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1
Ingredients: 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)

AuthorKetoDifficultyBeginner

Delicious and quick low-carb and keto snack.

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

Yields3 Servings

Prep Time5 minsCook Time30 minsTotal Time35 mins

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!

Ingredients