Spinach Pesto Egg Bakes
Add an Italian flair to breakfast or brunch with these individual egg cups. You can get them in the oven in only 15 minutes.
Directions
Recipe Ingredients
- 1/4 cup pine nuts
- 1 cup frozen cut leaf spinach (from 14-oz bag), thawed, squeezed to drain
- 1 cup cottage cheese (from 12-oz container)
- 1 cup shredded Monterey Jack cheese (4 oz)
- 1/4 cup basil pesto
- 4 eggs, beaten
- 1/4 cup milk
- 1 medium tomato, chopped
- 1/4 cup shredded Parmesan cheese (1 oz)
- Fresh basil leaves, if desired
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