Yield: 3
Pesto Brussels
Ingredients
Instructions
- Preheat the oven to 350° and using a paper towel, lightly coat a 12-cup muffin tin with olive oil.
- In a large bowl, whisk together the eggs and season with garlic powder, himalayan salt and pepper.
- Add in finely chopped toppings (baby spinach, cherry tomatoes, onions) and mix thoroughly.
- Fill each muffin tin halfway up with egg and topping mixture. Option to add about 1 tsp Of pesto to each for extra flavoring.
- Place in preheated oven and bake for 20–25 minutes, until the muffins are golden and cooked through.
- To test if the muffins are cooked thoroughly, poke one in the middle with a toothpick. If it comes out clean, then they’re ready.
- Store in an airtight container in the fridge (lasts 4-5 days).
- Easiest way to reheat for later is in the microwave. Cook each muffin for about 30 seconds or until just heated through. Be careful not to overcook, as they will become tough.
Nutrition Facts
Calories
146
Fat
10
Sat. Fat
1
Fiber
5
Net carbs
12
Sugar
2
Protein
6
Sodium
379
Cholesterol
0
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