SPINACH-PESTO EGG BAKES
Add an Italian flair to breakfast or brunch with these individual egg cups. You can get them in the oven in only 15 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. Place cups on cookie sheet with sides.
- Sprinkle pine nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown.
- In medium bowl, mix spinach, cottage cheese, Monterey Jack cheese, pesto and toasted nuts. Stir in eggs and milk until well blended. Divide spinach mixture evenly among cups.
- Bake 25 to 30 minutes or until set. Cool 2 minutes. Top with tomato and Parmesan cheese. Garnish with basil.
Nutrition Facts : Calories 420, Carbohydrate 8 g, Cholesterol 255 mg, Fat 3, Fiber 2 g, Protein 25 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 4 g, TransFat 0 g
SPINACH PESTO
Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. -Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.
Nutrition Facts : Calories 177 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
PESTO EGG PUFF PASTRY SQUARES
Ree's puff pastry squares are great for breakfast. Packed with eggs, cheese, spinach and ham, and with a delicious flavor punch from pesto, they can be prepared in advance and kept in the fridge to grab and go.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 50m
Yield 6 pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
- Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
- Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
- Serve hot or cold and enjoy.
SPINACH PESTO EGG BAKES
This recipe comes from a Pillsbury recipe card book. This is part of my effort to get my family to eat more spinach. It's good for them! The spinach flavor is very mild in this. I used sunflower kernels instead of pine nuts b/c pine nuts are so expensive. Whipped up quickly and is quite tasty. No one but myself likes spinach in my house but they all enjoyed this. It is very cheesy.
Provided by Zaney1
Categories Breakfast
Time 40m
Yield 4 bakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375.
- Lightly spray 4 10 oz custard cups or ramekins with cooking spray.
- Place cups on a baking sheet with sides.
- Sprinkle pine nuts in an ungreased heavy skillet.
- Cook over medium heat 5-7 minutes until nuts begin to brown, stirring often.
- In a medium bowl, mix spinach, cottage cheese, monterey jack cheese, pesto and toasted nuts.
- Stir in eggs and milk until well blended.
- Divide spinach mixture evenly among cups.
- Bake 25-30 minutes or until set.
- Cool 2 minutes.
- Top with bacon, tomato and parmesan cheese.
- Garnish with basil leaves if desired.
Nutrition Facts : Calories 390.4, Fat 28.2, SaturatedFat 11.2, Cholesterol 233.8, Sodium 625.5, Carbohydrate 9.4, Fiber 3.5, Sugar 3.2, Protein 26.9
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