Pesto egg muffin bites

eggs family food feta pesto picnics

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Source

Ingredients

low-cal cooking spray, for the tin

18 cherry tomatoes, quartered

80g feta or goat’s cheese, crumbled

6 medium eggs

30ml milk

2 tbsp pesto (check the label if you’re vegetarian)

Method

Heat the oven to 180C/160C fan/gas 4. Spray a 12-hole muffin tin with the oil spray. Evenly divide the tomatoes among the holes, and top each one with around 2 tsp of the feta or goat’s cheese.

Crack the eggs into a large bowl, then add the milk, pesto and seasoning and whisk to combine. Pour the mixture evenly into each hole.

Bake for 20 mins or until the egg is set. Cool for 2-3 mins in the tin, then remove and leave to cool on a wire rack.