Pesta Egg Muffins

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Low-Carb Pesto Egg Muffins

Ingredients (makes 10 egg muffins)

  • 2/3 cup frozen spinach, thawed and excess water removed (100 g/ 3.5 oz)
  • 3 tbsp pesto (45 g/ 1.6 oz) – you can make your own
  • 1/2 cup kalamata or other olives, pitted (50 g/ 1.8 oz)
  • 1/4 cup sun-dried tomatoes, chopped (28 g/ 1 oz)
  • 125 g soft goat cheese or other soft type of cheese such as feta (4.4 oz)
  • 6 large eggs, free-range or organic
  • salt and pepper to taste (I like Pink Himalayan salt)


  1. Preheat the oven to 175 °C/ 350 °F. Squeeze out the excess water from the spinach, deseed and slice the olives and chop the sun-dried tomatoes. Crack the eggs into a bowl,
  2. add the pesto and season with salt and pepper to taste. Mix until well combined
  3. Divide the spinach, crumbled goat cheese, sun-dried tomatoes and olives evenly into the muffin pan (I used a silicon muffin pan). Pour in the egg & pesto mixture and transfer into the oven. Bake for 20-25 minutes or until browned on top and cooked inside
  4. When done, remove from the oven and set aside to cool down. Store in the fridge for up to 5 days. Enjoy!

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