Pesto egg bites are one of those simple snacks that it’s always great to have in the kitchen. They’re healthy, filling and really tasty – perfect for snacking on the go.
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These little egg bites are so straightforward to make, so great for getting the kids involved in the kitchen. My 16 month old loved stirring and helping to chop the feta with her little toddler knife. The great thing then is that they’re way more interested in eating the end result, too!
Egg bites freeze really well too. I keep a batch in the freezer so that I always have a handy snack around. If I’m out of things for my toddler’s lunchbox, I can just get one out of the freezer the night before and by morning it’s defrosted and ready to go.
Pesto Egg Bites – The Ingredients
- Peas – frozen peas are a quick and easy veg to use for this recipe. They have the benefit of not going soggy when cooking.
- Feta – feta is a lovely cheese to use with pesto and peas. However, you could use goats cheese or even cream cheese in this recipe.
- Pesto – green pesto adds a great flavour to these egg bites. You only need a little bit to make them seriously tasty.
- Eggs – 6 eggs are enough to make 12 of these egg bites.
Cooking the Egg Bites
These are really easy to make, and you’ll love the end result. Here are my tips to make them a success:
- If you don’t grease your muffin tin properly, they could stick. You can also get great silicone muffin tins which will help to stop the sticking.
- Make sure the egg is set all the way through before removing from the oven. You can do this easily by pressing the top – they should be firm and spring back when you press them. If they’re not quite done, just leave them in the oven for a little longer.
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Pesto Egg Bites
Save This RecipeIngredients
- 1 tbsp olive oil
- 250 g frozen peas
- 70 g feta
- 40 g green pesto
- 6 eggs
Instructions
- Preheat the oven to 180?
- Grease a 12 hole muffin tin with the olive oil. It is easiest to dip a piece of kitchen roll into the olive oil and use that to rub the olive oil around each hole.
- Boil the kettle. Put the peas in a jug or bowl and cover with boiling water. Leave for 2 minutes, then pour into a colander and drain.
- Cut the feta into small pieces (about half a centimetre in size).
- Crack the eggs into a large bowl. Add the pesto and stir well until the eggs are fully mixed. Add the feta and peas and stir again.
- Spoon the mixture evenly into the muffin tin. Put in the oven for 20 minutes until risen, set and golden.
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