Individual Pesto Egg Bakes in Ramekins
This recipe is an easy way to create a beautiful breakfast (or lunch!) for your family. We use farm fresh eggs, but any eggs will fit the bill.
- 4 ramekins.
- 4 eggs
- 1/4 cup of Basil pesto
- 1/4 cup of milk
- 1/4 cup of thawed frozen spinach
- 1 cup of small curd cottage cheese
- 1 cup of Monterey Jack cheese.
Beat the eggs and add 1/4 cup of Basil pesto, 1/4 cup of milk, 1/4 cup of thawed frozen spinach, 1 cup of small curd cottage cheese and 1 cup of Monterey Jack cheese. Mix well and add to ramekins. Bake at 375 degrees for a half hour.
Top each ramekin with chopped tomatoes and parmesan cheese. Enjoy!