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    Home » Breakfast

    Mediterranean Pesto Egg Cups

    Published: Jan 6, 2018 · Modified: Jul 24, 2019 by Abby · About 1 minute to read this article. · This post may contain affiliate links

    255 shares

    As an Amazon Associate I earn from qualifying purchases.

    basil 829776 640 - Mediterranean Pesto Egg Cups

    Notes and Tips about the Recipe

    The nutrition may change due to what you use for your feta and pesto. I ended up buying the pesto from Aldi’s. Aldi’s is a great place for lower priced items. Check it out if you have one in your town.

    Mixing

    When you make the egg cups, you do not want to over mix them. If you do by accident, it will be okay. However, over mixing will make air pockets in the eggs cups. When you cut into the egg muffin, you will see a large air hole.

    IMG 20180105 143122412 150x150 - Mediterranean Pesto Egg Cups
    Print Recipe

    Mediterranean Pesto Egg Cups!

    Servings: 6

    Ingredients

    • 6 Large Egg
    • 6 T Pesto
    • 6 T Feta crumbled
    • Muffin Tin

    Instructions

    • Place 1 egg into 1 muffin hole.
    • Add 1 T each of feta and peso into each muffin hole with egg.
    • Mix all ingredients together in their muffin hole with a fork.
    • Bake at 350 F for 20-25 minutes. Oven times vary.

    Nutrition Facts (1 serving = 1 egg cup)

    Calories: 172.5
    Fat: 14.5
    Protein: 9
    Carbs: 1.5
    Fiber: 0
    Net Carbs: 1.5

    Mediterranean Pesto Egg Cups 1 - Mediterranean Pesto Egg Cups
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