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Pesto Egg and Cheese Cups

06 May

Looking for a quick and easy last minute breakfast idea that will make your kitchen table feel a little more like a bistro table?  Or  maybe you are looking for a  brunch dish that works the same for 1 or 2 people as it does for 12?  Try these Pesto Egg and Cheese Cups.  There is very little prep time and they are out of the oven in 20 minutes and you are not required to store a baking pan full of leftovers in your refrigerator for the next 3 days!

Pesto Egg and Cheese Cups

Indgredients per muffin cup

  • 2 slices Canadian bacon (or 1 slice of deli ham)
  • 1 tbsp shredded cheese
  • 1/4 cup egg substitute
  • 1 tsp pesto sauce
  • 2 grape tomatoes, halved

Preheat oven to 400 degrees.  Prepare muffin tin by spraying with pan spray.  In each tin, place 2 slices of Canadian bacon so that they over lap in the center and they cover all of the edges.  Layer with shredded cheese, liquid egg, pesto sauce and top with tomato halves laid cut side up.  Bake for 15-20 minutes or until egg has puffed in the center and is set.  Enjoy!  (serve 1-2 muffins per person)

 

 
 

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