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pesto egg bites
Sarah Erickson

Low-Carb Pesto Egg Breakfast Muffin with Bacon

This is an easy recipe to meal prep for days when you need a grab-and-go breakfast!
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Prep Time 5 minutes
Cook Time 20 minutes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 10 eggs
  • 1/4 cup unsweetened dairy-free milk
  • 1/4 cup pesto plus more as desired
  • 1/4 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup bell pepper finely diced
  • 6 slices bacon cooked and crumbled
  • 4 green onions thinly sliced
  • 1 cup shredded Manchego

Method
 

  1. Preheat oven to 375 degrees F.
  2. Line muffin tins with parchment cups.
  3. In a large bowl, mix together the eggs, milk, pesto, lemon juice, salt and pepper.
  4. Evenly distribute the remaining ingredients (bell pepper, bacon, green onions, cheese) in each of the muffin cups.
  5. Evenly divide the egg and pesto mixture between each of the 2-inch muffin cups.
  6. Bake for 20 minutes or until eggs are set.

Notes

Equipment
12-hole muffin tin (or silicone)
Cooking spray or muffin liners