Posted on 7 Comments

Pesto and Tomato Egg Muffins (Quiche)

I really need go to the grocery store, My poor refrigerator is looking pretty sparse. Actually, empty is more like it. The thing, is we are getting ready to leave for a week and I do not want to stock up since we are going to be away from home. I have to admit I am pretty good with coming up with something to eat as long as I have eggs in my refrigerator.

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I love egg muffins. They are easy, portable if needed and you can use just about any ingredients to make them unique each time. Because we are getting to leave soon I grabbed things that I had little bits and pieces of and came up with this delicious recipe.

Just remember, If you have eggs in your refrigerator you can make a delicious meal anytime of day. These are great for brunch and if you use mini muffin tins they would be perfect for an appetizer. There are endless possibilities.

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  • 1 small tomato, diced
  • 1/2 large onion, diced
  • 1 garlic clove, minced
  • 6 large eggs
  • 1/2 c paleo all-purpose flour (see website)
  • 1 tbsp, pesto, heaping
  • 3 tbsp, avocado oil
  • 2 tsp baking powder
  • 1 tsp coconut sugar
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Preheat oven to 375 degrees. Grease muffin wells.

Combine all ingredients in a large bowl and stir well.

Spoon mixture into muffin wells.

Bake for 25 minutes. Remove from oven and let cool about 5 minutes. Serve. Eat. Enjoy.


7 thoughts on “Pesto and Tomato Egg Muffins (Quiche)

  1. Nice and tasty recipe 🙂

    1. thanks. I love making egg muffins in different flavors.

  2. Great idea for a quick breakfast…or snack :0

    1. Thanks. We love these. I probably make these about every other week – changing the flavors each time.

  3. I love pesto! These sound delicious!

    1. The pesto adds so much flavor.

  4. […] via Pesto and Tomato Egg Muffins (Quiche) — Cathryn’s Kitchen […]

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