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Breakfast Yums: Pesto Omelet Cups

Breakfast Yums: Pesto Omelet Cups

Eggs are a daily thing around here. Lately, we've been on a breakfast sandwich kick which has been a tasty break from the norm.  When recently coming up with brunch ideas for the season, I remembered an old favorite. Basically, omelets made in muffin tins. Yum. For a fresh kick of flavor, I made these easy Pesto Omelet Cups. 

Pesto Omelet Cups. Easy to make with a muffin tin and absolutely delish for breakfast.

To make the best egg dishes, I've been buying Eggland's Best for years. There's something about those beautiful white eggs with the official stamp of approval that helps me feel good about whipping up breakfast.

More than that, their eggs have a long list of added benefits like more vitamin D, Omega-3s, vitamin E and vitamin B12 than ordinary eggs. Plus with 25% less saturated fat, there are plenty of reasons to love them.

Pesto Omelet Cups. Easy to make with a muffin tin and absolutely delish for breakfast.
Pesto Omelet Cups. Easy to make with a muffin tin and absolutely delish for breakfast.

To whip up these simple Pesto Omelet Cups, you only need a handful of simple ingredients and of course, a muffin tin.

The beauty of this simple recipe is that you can customize it so easily.

Swap out and add any veggies you like. It's almost guaranteed to be perfect.

Just don't fill the muffin tin too high because the eggs do puff up a bit during the baking process. 

These bake up pretty quick, so you'll have an amazing breakfast in under 20 minutes. That's a win.

Pesto Omelet Cups. Easy to make with a muffin tin and absolutely delish for breakfast.

Pesto Omelet Cups

Ingredients

  • 10 Medium Eggs
  • ¼ Cup milk
  • ¼ Cup of Pesto
  • ¾ Cup Chopped Tomatoes
  • 1 Cup Shredded Mozzarella Cheese
  • salt & pepper to taste

Instructions

  1. Preheat your oven to 375°. Spray a standard muffin tin with non-stick cooking spray generously. In a large bowl, beat the eggs with milk until blended. Add the remaining ingredients and blend again. Evenly pour mixture into muffin cups. Bake for approximately 16-18 minutes or until the egg is cooked through. Enjoy!
Nutrition Information
Serving Size 1
Amount Per Serving Calories 606Total Fat 47gSaturated Fat 18gCholesterol 66mgSodium 1476mgCarbohydrates 17gSugar 5gProtein 38g
Pesto Omelet Cups. Easy to make with a muffin tin and absolutely delish for breakfast.

Answer this question: What is your favorite egg recipe to make? Leave your comment below to be entered.

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Karen DeVaney

Saturday 25th of March 2017

My favorite egg recipe is a breakfast casserole with ham, cheese and eggs. Yum!

Sand

Friday 24th of March 2017

I scramble eggs, add spinach as its cooking then top with avocado.

Trisha McKee

Friday 24th of March 2017

I love making omelets. There are so many different ways to make them, different things to add.

BRIAN E.

Friday 24th of March 2017

Our family favorite egg recipes are the Southwestern Omelet, and Huevos Rancheros !!!

Amy Deeter

Friday 24th of March 2017

My favorite egg recipe is defiantly an omelet. Yummy my favorite

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