Pesto Baked Eggs
If you’re looking for a healthy protein-forward breakfast recipe, then try these Pesto Baked Eggs. Made from fresh simple ingredients, the whole family will love this flavorful breakfast recipe.
Enjoy this pesto baked eggs recipe over toasted sourdough, tucked in a breakfast sandwich or as is. No matter how you serve them, they’re delicious.
Why You’ll Love This Recipe
High-quality ingredients. I used Delallo’s Simply Pesto for this recipe. All Delallo’s products are made from high quality ingredients. It’s a difference you can see and taste. And if you’re new here, I’ve had Delallo products in my home lining my pantry and refrigerator for as long as I can remember.
Their simply pesto is made from the freshest ingredients. Handpicked basil, olive oil, pine nuts, cashews, garlic and Parmigiano Reggiano. That’s it! It tastes incredible in this recipe.
Easy yet elegant. You only need 10 minutes to prep this breakfast recipe. Then you can easily pop it in the oven to bake. Finish this dish with crumbled feta and microgreens for a beautiful and elegant presentation.
Versatile. Unlike egg bites, this pesto egg bake can be sliced in a variety of ways. For days when you’re extra hungry, slice a larger piece. Or you can cut it into perfect squares that easy fit on top of toast.
This post was sponsored by Delallo. While I was compensated for my time, all opinions remain my own.
Recipe Ingredients
- Pesto: You’ll need Delallo’s simply pesto for this recipe.
- Eggs: You’ll need 6 large eggs and egg whites for this recipe.
- Cheese: This recipe calls for 4% whole cottage cheese and crumbled feta as a garnish.
- Greens: Top this recipe with your favorite microgreens for added flavor and nutrition.
Variations
Swap the cheese. If you’re not a fan of crumbled feta try crumbled goat cheese or shaved parmesan.
Use whole eggs. If you do not have egg whites no problem. Use 8 whole eggs instead.
Expert Tips
- Do not over blend the eggs otherwise you’ll add too much air to the mixture.
- Option to skip the water bath. However, it makes the eggs smooth and creamy. I highly recommend it.
- If you skip the water bath the eggs will cook much more quickly. They are done once a toothpick inserted into the center comes out clean.
- Be very careful not to get any water into the egg mixture.
How to Make
Preheat the oven to 350 degrees. Lightly spray an 9×5.5 baking dish with cooking spray. Set aside.
Add the whole eggs, egg whites, 4% cottage cheese and Delallo simple pesto to the blender. Blend until just combined, no lumps.
Place the prepared 9×5.5 inch baking dish inside of a larger baking dish. Pour the egg mixture into the 9×5.5 dish.
Next, add water to the larger dish to form a bath. You’ll want the water to reach halfway up the 9×5.5-inch dish. Be careful to NOT get water in the dish with the eggs.
Bake for 40-45 minutes or until the eggs are completely set. Remove from the oven and cool. Use a spatula to release the sides. Top with crumbled feta and micro-greens. Slice and enjoy.
Frequently Asked Questions
Store leftovers in a covered container in the refrigerator for up to 4-5 days. Reheat leftovers in the microwave until warmed through.
No, but the eggs will cook much more quickly so keep a close eye on them.
Enjoy over toasted sourdough, tuck inside of an English muffin or enjoy as is. They are so good!
Other Breakfast Recipes to Consider Trying
- Traditional Baked Eggs
- Healthy Sweet Potato Pancakes
- Carrot Cake Baked Oats
- Cottage Cheese and Egg Frittata
- Cheesy Spinach Baked Eggs
Pesto Baked Eggs
Equipment
- 1 9×5.5 baking dish
- 1 blender
- 1 large baking dish for water bath
Ingredients
- 6 whole eggs
- ½ cup 4% cottage cheese
- ½ cup egg whites
- ¼ cup simply pesto, Delallo Foods
- ¼ cup crumbled feta
- microgreens of choice
Instructions
How to Make
- Preheat the oven to 350 degrees. Lightly spray an 9×5.5 baking dish with cooking spray. Set aside.
- Add the whole eggs, egg whites, 4% cottage cheese and Delallo simple pesto to the blender. Blend until just combined, no lumps.
- Place the prepared 9×5.5 inch baking dish inside of a larger baking dish. Pour the egg mixture into the 9×5.5 dish.
- Next, add water to the larger dish to form a bath. You’ll want the water to reach halfway up the 9×5.5-inch dish. Be careful to NOT get water in the dish with the eggs.Bake for 40-45 minutes or until the eggs are completely set. Remove from the oven and cool. Use a spatula to release the sides. Top with crumbled feta and microgreens. Slice and enjoy.
