Premade pesto is a delicious addition to this egg bake that adds a bite of herby flavor. Make ahead of time and store in the refrigerator for an easy breakfast (or lunch!) during the week.
Preheat oven to 350° Prepare a 9-inch pie plate with nonstick cooking spray.
In a bowl, whisk together eggs, salt and pepper. Pour into prepared pan. Use a spoon to drop pesto into eggs and use a fork to swirl pesto into eggs.
Bake 30-35 minutes, until egg starts to pull away from the edges of the pan and center is set. Allow to cool slightly, then cut into slices. For babies, cut into strips.
