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Pesto Egg Muffins

|Pesto Egg Muffins

Egg muffins are incredibly easy to make and perfect for breakfast or snacking . I used my Basil & Macadamia Pesto to make these muffins but you can also try any of these pesto sauces: Paleo Avocado Pesto and Red Pesto - all take just a few minutes to make and add an amazing flavour boost to your meal!

Preparation time


Nutritional values (per muffin):

1.2 grams 0.7 grams 6.9 grams 10.2 grams 3.5 grams 125 calories
Total Carbs1.9grams
Net Carbs1.2grams
of which Saturated3.5grams
Magnesium19mg (5% RDA)
Potassium139mg (7% EMR)

Macronutrient ratio: Calories from carbs (4.1%), protein (21.1%), fat (74.8%)

Ingredients (makes 10 egg muffins):

  • ⅔ cup frozen spinach, thawed and excess water removed (100 g / 3.5 oz)
  • 3 tbsp pesto (45 g / 1.6 oz) - you can make your own
  • ½ Kalamata or other olives, pitted (50 g / 1.8 oz)
  • ¼ cup sun-dried tomatoes, chopped (28 g / 1 oz)
  • 125 g soft goat cheese or other soft type of cheese such as feta (4.4 oz)
  • 6 large eggs, free-range or organic
  • salt and pepper to taste (I like Pink Himalayan salt)

Note: You can also use fresh spinach and blanch it in boiling water for just a minute. Then, transfer to cold or icy water to cool down and stop cooking. Finally, queeze out the excess water before using. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


  1. Preheat the oven to 350 F / 175 C. Squeeze out the excess water from the spinach, deseed and slice the olives and chop the sun-dried tomatoes. Crack the eggs into a bowl, ... |Pesto Egg Muffins
  2. ... add the pesto and season with salt and pepper to taste. Mix until well combined. |Pesto Egg Muffins
  3. Divide the spinach, crumbled goat cheese, sun-dried tomatoes and olives evenly into the muffin pan (I used a silicon muffin pan). Pour in the egg & pesto mixture and transfer into the oven. Bake for 20-25 minutes or until browned on top and cooked inside. |Pesto Egg Muffins
  4. When done, remove from the oven and set aside to cool down. Store in the fridge for up to 5 days. Enjoy! |Pesto Egg Muffins

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Comments (12)

I have started keto diet plan two days ago and feel that my acne increased and will continuing on this diet increase acne further?


I think this is temporary and just a result of the change in your diet. Give it a week or two and make sure you eat enough electrolytes:


Awesome!  These recipes have been so helpful on my vegetarian keto journey.  What are the nutritional values without the cheese?  I eat eggs but can't do dairy...


Hi Nicole, without cheese they are: 92 kcal, 1.2 net carbs, 4.5 g protein, 7.6 g fat and 0.7 g fibre. However, if you skip the cheese and want to still make 10 muffins, you may need to use 2 more eggs instead, so in the end, nutrition facts won't be much different Smile


Thanks for the great recipe!  What size muffin tins did you use?  Hard to tell based on photo.  Thank you!!!


The pan is for medium-sized muffins, I'd guess about 1/2 cup Smile


Hi Martina! Cooked these with my mother for the whole family tonight! I've just started embarking on my ketogenic, paleo diet and your recipes are making it so much more tasty and enjoyable. I was curious: how many muffins equal one serving? My mom swears she thinks she read 3 somewhere, but I don't see it (at least on the mobile version of the blog)! Sorry!


Thank you Kathryn! I think she might have seen it in one of my diet plans where I recommend 2-3 per serving:
Other than that, nutrition facts listed above are per one muffin Smile


How many calories are in each muffin please? Taste great btw!


Hi Laura, thanks! All nutrition facts are in the table in this post (125 kcal per muffin) Smile


Love the egg muffins from your app! My hubby is a vegetarian so I make them without the bacon just for him. I've made your avocado pesto (yummy!!) and will have to give these try. Thanks for sharing!


Thank you Kelly!


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