Individual Pesto Egg Bakes in Ramekins

serves four

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!

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