Monday, August 13, 2012
Pesto and Sun-Dried Tomato Egg Bites
I just added some home made pesto and some dried tomatoes. Instead of the oil packed variety, I buy mine already cut and dried in a tiny dice. No more cutting oily tomatoes. The flavor is still there and really concentrated too. Super fast. For this dish, I used my silicon baking mold with tiny squares. I bought it for my Coconut Almond Black and Whites, but it worked well for these too. Just enough to hold the 6 egg batch. Because they are thin and small, they bake up quickly.
The pesto flavor is what makes them. The idea is so easy and the method is so simple, I am hesitant to publish the recipe. But just in case you never tried this flavor combo, I will. And just in case you thought breakfast egg cups had to be in muffin tins, here you go!
Pesto and Sun Dried Tomato Eggs Bites
6 large eggs
2 tbsp pesto
2 tbsp sun dried tomatoes
1/4 tsp salt
1 tsp coconut oil (to coat pan)
Preheat oven to 350. Lightly beat eggs in a medium bowl. Stir in pesto, sun-dried tomatoes and salt. Oil the cups in the pan. Spoon the batter into cups. Bake until puffed and golden. The time will depend on the size of the pan used. Mine baked for 10 minutes and made 24 bites.Standard muffin cups should make 6 and take more like 15-20 minutes.
Just another low carb idea for breakfast and snacking. Baking in silicon means these little jewels pop out like a charm. Easy to pop into a baggie for your lunch bag.