Pesto & Spinach Egg Muffins
THE WHY BEHIND THIS RECIPE
These take 10 minutes (honestly they take me 5, but I’m a speedy prep cook) to make and then you’ve got fluffy, flavorful, protein-rich egg muffins for breakfast or snacks for the entire week. Starting the day with a high protein, blood sugar friendly breakfast is one of the best things you can do to set yourself up for stable energy and a clear mind for the day. Two muffins is 17g of protein.
You can easily modify these, and after you’ve blended everything together you could add some prosciutto, bacon, or feta or goat cheese crumbles. I personally like how simple they are with just the pesto flavor, but please experiment away!
Total time: 30-40 minutes
Prep time: 10 minutes
Cook time: 25-28 minutes
WHAT YOU NEED
TOOLS
INGREDIENTS
10 large eggs
1 large handful or about ~2 cups spinach
1 cup cottage cheese (I like the 4% fat option)
1/2 cup pesto (more if you want it extra pesto-y!) - homemade or store-bought, I like gotham or whatever organic local pesto I can find!
1 tsp kosher salt (add 1 tsp of maldon salt on top if you want it to be saltier!)
dash of pepper
Optional: After blending, before baking, add in diced prosciutto, crumbled feta or goat cheese
HOW TO DO IT
Preheat the oven to 325 F.
Grease a 12 muffin tin or silicone muffin liners with butter, or avocado or olive oil spray.
Add 10 eggs, a large handful of spinach, 1 cup cottage cheese, 1/2 cup pesto, 2 tsp salt, and a dash of pepper to a blender or food processor and blend on medium-high until completely smooth. Optional to add in prosciutto, feta, goat cheese or other mix-ins at this stage.
Pour the green egg mixture into each muffin cup until almost full. Sprinkle a little maldon/flakey sea salt on top if you have it on hand before baking!
Bake until slightly golden on top and a toothpick comes out clean, 25 to 28 minutes. Cool completely in the muffin tin, the muffins will deflate slightly as they cool.
SWAPS, TIPS & TRICKS
Ingredient Swaps
Spinach: Swap for kale (lightly massaged or steamed first), arugula for a peppery kick, or fresh basil for a more intense herby flavor.
Cottage Cheese: Use ricotta for a creamier texture or full-fat Greek yogurt for a tangy twist.
Pesto: Experiment with different varieties—basil, sun-dried tomato, arugula, or carrot top pesto!
Protein add-ins: Try diced cooked bacon, crumbled chorizo, or shredded chicken if you want more protein.
Cheese options: Add in feta, goat cheese, shredded parmesan, or even sharp cheddar (I love sharp cheddar).
Storage Tips: Let muffins cool completely before storing to prevent sogginess.
Fridge: Store in an airtight container for up to 4 days.
Freezer: Allow muffins to cool completely, then freeze in a single layer in glass tupperware. They keep for up to 3 months.
Reheating Tips
From the fridge: Microwave for 30-40 seconds or warm in a 300°F oven for 5-7 minutes. If you’ve got an air fryer, you can eat them up in an air fryer too!
From frozen: Microwave for 60-90 seconds or bake at 325°F for 5-10 minutes.
Baking Tips
Prevent sticking: I’ve personally found that silicone muffin liners work best. If using metal tins, grease generously!!
Even baking: Pour batter evenly into cups and give the pan a light tap on the counter to remove air bubbles.
Extra golden tops: For a crispier top, broil for 1-2 minutes at the end.
Nutritional Info
Per serving, yields 12 muffins and 1 serving is 2 muffins
Calories: 256
Carbohydrates: 2.5g
Fiber: 1g
Net carbs: 1.5g
Protein: 17g
Fat: 19g
Sodium: 914 mg
Sugar: 1.5g
