Pesto Egg Bites

Make a batch of these mini frittatas on Sunday night for an entire week’s worth of healthy breakfasts. Pair a few with oatmeal or yogurt and fruit for a complete breakfast, or grab a couple for a protein-packed afternoon snack. A little feta or goat cheese adds a finishing touch, but if you’re dairy-free, skip the cheese and use a dairy-free pesto.

under 20 mins

Ingredients for servings

    Pesto Egg Bites

  • Cooking spray

  • 18 cherry tomatoes quartered

  • 0.25 cup feta or goat cheese

  • 6 large Eggland’s Best eggs

  • 2 tablespoon milk

  • 1.5 tablespoon refrigerated pesto

  • 0.5 teaspoon kosher salt

  • 0.25 teaspoon freshly ground black pepper


  • Preheat oven to 350°F. Coat a 24-serving mini-muffin pan with cooking spray. Evenly divide the quartered tomatoes among the muffin cups, and top each with 0.5 teaspoon feta or goat cheese.

  • Crack eggs in a large, glass measuring cup or bowl. Add milk, pesto, salt and pepper; whisk to combine. Divide mixture evenly among muffin cups.

  • Bake at 350°F for 10 minutes or until the muffins are set. Cool for 2–3 minutes; remove the muffins from the pan and cool on a wire rack.

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