Pesto Egg Bake

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.


Prep Time: 5 Mins

Cook Time: 35 Mins

Makes: 6


12 large eggs
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup basil pesto


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.

Serve. Refrigerate leftovers up to 3 days.

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