Tomato Parmesan Pesto Egg Cups

A quick and easy breakfast for those busy mornings. Eggs are packed with protein and healthy omegas. A healthy meal that can be reheated and eaten quickly. Naturally gluten-free and low carb.

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 6 servings
Author Ashley


  • 6 large eggs
  • 1/4 cup fresh parmesan cheese grated
  • 1/4 cup organic cherry tomatoes sliced in half
  • 3 tsp basil pesto
  • 1/4 tsp salt and pepper


  1. Preheat the oven to 350 degrees.

  2. In a large measuring cup, whisk together the eggs. Add the parmesan cheese, salt and pepper and whisk until well combined.

  3. Grease a 6-cup muffin tin, and divide the egg mixture between the 6 cups. 

  4. Add the cherry tomatoes to each cup. Add a 1/2 tsp of pesto to each egg mixture. You can drop it on the top, as it’ll spread when it bakes.

  5. Bake for 15-18 minutes, until the middle no longer jiggles. Let them rest in the pan for a couple of minutes and carefully remove from the pan.

Recipe Notes

The egg cups can be stored in the fridge for up to 1 week.

They also freeze very well and are perfect for breakfast on the run. Simply reheat in the microwave for 25-30 seconds.