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Pesto Baked Eggs

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A simple and flavorful dish of eggs baked in herby pesto with creamy cheese, creating a rich and satisfying meal perfect for breakfast or brunch.

Ingredients

  • 4 eggs
  • 1/4 cup pesto sauce
  • 1/4 cup heavy cream or milk
  • 1/2 cup shredded mozzarella or parmesan cheese
  • 1 tablespoon olive oil or butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cherry tomatoes (optional)
  • 1/2 cup spinach or fresh herbs (optional)

Instructions

  1. Preheat the oven to 350°F (180°C) and lightly grease a small baking dish or ramekins.
  2. Spread the pesto evenly on the bottom of the dish and add the cream or milk.
  3. Crack the eggs over the pesto mixture, spacing them evenly.
  4. Sprinkle shredded cheese on top and add cherry tomatoes or spinach if using.
  5. Season lightly with salt and black pepper.
  6. Bake for 12–15 minutes, until egg whites are set and yolks are cooked to your preference.
  7. Remove from the oven, let cool slightly, and drizzle with olive oil if desired.
  8. Serve warm with toasted bread.

Notes

  • Watch closely to avoid overcooking the yolks.
  • Use ramekins for individual servings.
  • Swap cheese types like feta or ricotta for variation.
  • Add cooked meats like bacon or sausage for extra protein.
  • Best enjoyed fresh but can be refrigerated for up to 1 day.

Nutrition

Find it online: https://thefamilycooking.com/pesto-baked-eggs/