Pesto Parmesan Egg Muffin Cups
These fluffy egg cups with pesto and Parmesan are a make-ahead breakfast that reheats in a minute.
Prep: 8 · Cook: 17 · Total: 25 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (302 reviews)
INSPIRED BY
Inspired by make-ahead breakfast egg cups, with pesto doing the flavor work.
Story
I started making egg cups when I realized mornings can feel rushed even when we are technically on time. Having a batch in the fridge means breakfast is as easy as warming one up while the coffee finishes. The pesto makes them taste like you really tried, but it is just one spoonful from the jar. If you are feeding a household, they are also a nice little win for those grab-and-go days.
By Casey
Ingredients
- 8 large eggs
- 1/4 cup milk
- 2 tbsp basil pesto
- 1/3 cup grated Parmesan
- 1/2 cup shredded mozzarella
- 1 cup baby spinach, chopped
- 1/2 cup diced roasted red peppers (from a jar)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Nonstick spray or oil, for the pan
Instructions
- Heat oven to 375 F. Grease a 12-cup muffin tin well.
- In a bowl, whisk eggs, milk, pesto, Parmesan, salt, and pepper until smooth.
- Stir in mozzarella, spinach, and roasted red peppers.
- Pour the mixture into 10 muffin cups, filling each about 3/4 full.
- Bake 15 to 18 minutes until set in the center.
- Cool 5 minutes, then run a knife around the edges and lift out. Reheat in the microwave 30 to 45 seconds.
Chef Tips
- Grease the pan generously, egg cups love to stick.
- For lunchboxes, let them cool completely before packing.
- Swap in chopped broccoli florets, thawed and squeezed dry, for the peppers.
- Store in the fridge up to 4 days.
Cook's Notes
- **Batch size:** This fills about 10 cups, leave a little room for puffing.
- **Texture:** Milk keeps them tender, do not skip it.
- **Storage:** Cool fully, then refrigerate in a covered container.