Low-Carb Pesto Egg Muffins

by KetoDietApp.com

Step 1Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). 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.

Step 2Add the pesto and season with salt and pepper to taste. Mix until well combined.

Step 3Divide the spinach, crumbled goat cheese, sun-dried tomatoes and olives evenly into a medium-large silicon muffin pan. (If using a regular pan, lightly grease with olive oil or ghee.)

Step 4Pour in the egg & pesto mixture and transfer into the oven. Bake for 20 to 25 minutes or until browned on top and cooked inside.

Step 5When done, remove from the oven and set aside to cool down. Store in the fridge for up to 5 days. Freeze for up to 3 months.