Pesto egg muffin bites

Prepare these pesto egg and feta muffin bites for breakfast, an afternoon snack, or as part of a picnic hamper. Simple to make, kids will love them!

  • Prep:10 mins
    Cook:20 mins
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 74
  • fat 5g
  • saturates 2g
  • carbs 1g
  • sugars 0g
  • fibre 0g
  • protein 5g
  • salt 0.3g


  • low-cal cooking spray, for the tin
  • 18 cherry tomatoes, quartered
  • 80g feta or goat’s cheese, crumbled
  • 6 medium eggs
  • 30ml milk
  • 2 tbsp pesto (check the label if you’re vegetarian)


  1. Heat the oven to 180C/160C fan/gas 4. Spray a 12-hole muffin tin with the oil spray. Evenly divide the tomatoes among the holes, and top each one with around 2 tsp of the feta or goat’s cheese.

  2. Crack the eggs into a large bowl, then add the milk, pesto and seasoning and whisk to combine. Pour the mixture evenly into each hole.

  3. Bake for 20 mins or until the egg is set. Cool for 2-3 mins in the tin, then remove and leave to cool on a wire rack.

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