Recipes

Pesto Egg Muffins (Whole30, Paleo, Gluten Free)

March 1, 2017

Okay these little pesto egg muffins are the bomb.com! Like I said in my last post, I’ve been eating Whole30 during the weekdays to stay healthy and just because I feel good when I eat clean and so I’ve been trying some new recipes. I usually never make pesto without parmesan because I assumed it would just not taste right but oh boy I was wrong! I put more pesto in these than the original recipe called for because that’s how I roll. I also added garlic to the pesto because pesto without parmesan is a misdemeanor but pesto without garlic is a FELONY and I will not stand for it.

 Walnut Spinach Basil Pesto – recipe from Georgie

Ingredients
  • ⅓ cup of walnuts
  • 2 cups of fresh basil
  • 1 cup of fresh spinach
  • ⅓ cup of olive oil
  • Pinch of salt
  • 1.5 cloves garlic

Instructions

  1. Put walnuts, basil, spinach and garlic in blender or food processor and blend until combined
  2. Add a pinch of salt and drizzle in oil and blend until smooth
  3. Good for approx. 3 weeks in the fridge or 6 months in freezer

Pesto Egg Muffins – recipe also from the lovely Georgie

Ingredients
  • 6 eggs
  • 1 tbsp pesto – I added 1.5ish tbsp
  • ¼ cup of almond milk
  • 1 tsp of chives
  • ¼ cup chopped onions
Instructions
  1. Preheat the oven to 350º F. Grease 6 cup muffin tin.
  2. Whisk 6 eggs, pesto, almond milk and chives.
  3. Pour mixture evenly into muffin tin.
  4. Divide chopped onions evenly and add to each cup.
  5. Add salt and pepper to taste.
  6. Stir each egg mixture.
  7. Bake for 20 minutes.

Notes: I went through these in a couple days and probably wouldn’t keep them for much longer because you know, eggs can get a little ‘meh’ in the fridge after more than a few days. Luckily these are so quick to make after you have the pesto that it would be easy to make more throughout the week if you’re like me and eat the same thing everyday during the weekdays.

I made these twice in the last 3 weeks because they are just so tasty! The first time I added about 1.5 tbsp pesto and the second time I got overzealous and added like 3-4 tbsp figuring it wouldn’t hurt…well it did! Don’t do it, my muffins came out oily and soggy from the olive oil in the pesto. Of course they still tasted amazing so I ate them anyways.

These basically taste like a spoonful of pesto but with extra protein! So if you like pesto, you love these. I eat these for breakfast, lunch or as a snack.

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