SPINACH-PESTO EGG BAKES

Spinach-Pesto Egg Bakes image

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

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

1/4 cup pine nuts
1 cup frozen cut leaf spinach (from 14-oz bag), thawed, squeezed to drain
1 cup cottage cheese (from 12-oz container)
1 cup shredded Monterey Jack cheese (4 oz)
1/4 cup basil pesto
4 eggs, beaten
1/4 cup milk
1 medium tomato, chopped
1/4 cup shredded Parmesan cheese (1 oz)
Fresh basil leaves, if desired

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