Low carb · Breakfast

Turkey Pesto Egg Bites

Name: Turkey Pesto Egg Bites
Ingredients: 8 large eggs (approx. 400 g without shells; European medium eggs are suitable); 3 tablespoons (45 ml / 45 g) basil pesto; ¼ cup (60 ml / 60 g) milk; ½ teaspoon (3 g) salt; ¼ teaspoon (0.6 g) black pepper; 12 small fresh mozzarella balls (ciliegine or about ½-inch / 1–1.5 cm pieces; approx. 120–150 g); 12 slices deli turkey (approx. 200–300 g, depending on thickness); Optional: chopped spinach

Pesto eggs baked in deli turkey cups with a mozzarella center.

Servings: 12 bites
Prep: 10 minutes
Cook: 18–20 minutes

Ingredients

1×

Instructions

1
Preheat oven to 175°C (350°F). Grease a 12-cup muffin tin well.
2
In a bowl, whisk the eggs, pesto, milk, salt, pepper and chopped spinach (if using) until fully incorporated.
3
Line each muffin cup with one slice of deli turkey.
4
Place one small fresh mozzarella ball in the centre of each cup.
5
Pour the pesto egg mixture over the mozzarella, filling each cup about three-quarters full.
6
Bake 18 to 20 minutes until the eggs are set and the cheese is melted.
7
Let cool a few minutes before removing from the tin.
8
These store in the fridge up to 4 days or freeze well. Reheat in the microwave 30–45 seconds.