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.
- 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
Preheat the oven to 350 degrees.
In a large measuring cup, whisk together the eggs. Add the parmesan cheese, salt and pepper and whisk until well combined.
Grease a 6-cup muffin tin, and divide the egg mixture between the 6 cups.
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.
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.
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.