Spinach Pesto Egg Bakes Recipe

Name: Spinach Pesto Egg Bakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pine nuts or 1/4 cup sunflower seeds; 1 cup frozen spinach, thawed squeeze to drain; 1 cup cottage cheese; 1 cup shredded monterey jack cheese; 1/4 cup basil pesto; 4 eggs, beaten; 1/4 cup milk; 4 tablespoons cooked crumbled bacon; 1 medium tomatoes, chopped; 1/4 cup shredded parmesan cheese; fresh basil leaf (optional)

Servings: persons

1/4 cup pine nuts or 1/4 cup sunflower seeds
1 cup frozen spinach, thawed squeeze to drain
1 cup cottage cheese
1 cup shredded monterey jack cheese
1/4 cup basil pesto
4 eggs, beaten
1/4 cup milk
4 tablespoons cooked crumbled bacon
1 medium tomatoes, chopped
1/4 cup shredded parmesan cheese
fresh basil leaf (optional)

1
Heat oven to 375.
2
Lightly spray 4 10 oz custard cups or ramekins with cooking spray.
3
Place cups on a baking sheet with sides.
4
Sprinkle pine nuts in an ungreased heavy skillet.
5
Cook over medium heat 5-7 minutes until nuts begin to brown, stirring often.
6
In a medium bowl, mix spinach, cottage cheese, monterey jack cheese, pesto and toasted nuts.
7
Stir in eggs and milk until well blended.
8
Divide spinach mixture evenly among cups.
9
Bake 25-30 minutes or until set.
10
Cool 2 minutes.
11
Top with bacon, tomato and parmesan cheese.
12
Garnish with basil leaves if desired.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup pine nuts or 1/4 cup sunflower seeds, 1 cup frozen spinach, thawed squeeze to drain, 1 cup cottage cheese, 1 cup shredded monterey jack cheese, and more.

Yes, Spinach Pesto Egg Bakes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Pesto Egg Bakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions