Healthy Breakfast Meal Prep: Pesto Egg Bakes😍

Ingredients

• 6 large Eggs (room temperature, lightly beaten)
• 1 tsp Salt (kosher or table salt)
• ½ tsp Black Pepper (freshly ground)
• 1 cup Cottage Cheese (low‑fat, crumbled)
• 1 cup Fresh Spinach (chopped)
• 3 tbsp Pesto (store‑bought or homemade)
• 1 cup Cherry Tomatoes (halved)
• 1 tsp Olive Oil (for greasing containers, optional)

Instructions

1. Prepare Vegetables

   Rinse the fresh spinach, pat dry, and roughly chop. Halve the cherry tomatoes.

   Time: PT5M

2. Blend Egg Mixture

   Add the eggs, cottage cheese, salt, and pepper to the blender. Blend on medium speed until the mixture is completely smooth.

   Time: PT3M

3. Grease Containers

   Lightly coat three glass baking containers with olive oil or cooking spray.

   Time: PT2M

4. Divide Egg Base

   Pour the blended egg‑cottage cheese mixture evenly into the three greased containers.

   Time: PT3M

5. Add Toppings

   Scatter the chopped spinach over each container, dollop 1 tbsp pesto on top, and arrange the halved cherry tomatoes evenly.

   Time: PT2M

6. Bake

   Place the containers on a baking sheet and bake in a pre‑heated oven at 375°F for about 20 minutes, or until the edges are set and the centre is just slightly jiggle‑y.

   Time: PT20M

   Temperature: 375°F

7. Cool and Store

   Remove from the oven, let cool for 5 minutes, then cover and refrigerate.

   Time: PT5M

8. Reheat and Serve

   When ready to eat, microwave a container on high for 1–2 minutes, or until heated through.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

26 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g