Spinach Pesto Casserole Cups
  • Breakfast & Desserts
  • breakfast
Spinach Pesto Casserole Cups
  • Breakfast & Desserts
  • breakfast
Servings:

Ingredients

Prep
  • 4 oz frozen spinach
  • 1 1/2 C cottage cheese
  • 1 1/2 C shredded Monterey Jack cheese
  • 1/4 C pesto sauce
  • 8 eggs
  • 1/4 C milk
  • 1/4 C shredded Parmesan cheese
On Cooking Day
  • 1 pint cherry tomatoes

Instructions

To Assemble
  1. Thaw and drain spinach and set aside.
  2. In a blender, add remaining ingredients and blend. Add spinach and pulse lightly to mix.
  3. Pour into muffin tin sprayed with non stick spray. Cover with plastic wrap.
To Cook
  1. Uncover and bake in a 375 degree oven for 30-35 minutes or until eggs are set.
  2. Serve with cherry tomatoes.

Ingredients

Prep
  • 4 oz frozen spinach
  • 1 1/2 C cottage cheese
  • 1 1/2 C shredded Monterey Jack cheese
  • 1/4 C pesto sauce
  • 8 eggs
  • 1/4 C milk
  • 1/4 C shredded Parmesan cheese
On Cooking Day
  • 1 pint cherry tomatoes

Instructions

To Assemble
  1. Thaw and drain spinach and set aside.
  2. In a blender, add remaining ingredients and blend. Add spinach and pulse lightly to mix.
  3. Pour into muffin tin sprayed with non stick spray. Cover with plastic wrap.
To Cook
  1. Uncover and bake in a 375 degree oven for 30-35 minutes or until eggs are set.
  2. Serve with cherry tomatoes.

*best when cooked on day 1 or 2.

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