Keto Goat Cheese Pesto Egg Bites
Egg bites swirled with basil pesto and topped with creamy goat cheese, batch-baked for an Italian keto high-protein snack.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 180°C (350°F) and grease a 12-hole muffin tin with olive oil, using 4 holes. Whisk together eggs, milk, Parmigiano, flaxseed, chia seeds, salt, and pepper until smooth. Fold in scallion and two-thirds of goat cheese. Divide mixture evenly among 4 holes, filling three-quarters full.
Bake
Drop 1 tsp basil pesto into the centre of each muffin hole and swirl gently with a toothpick, creating green streaks. Top each with remaining goat cheese. Bake at 180°C for 20–22 minutes until tops are set, lightly golden, and a skewer inserted comes out clean.
Rest and plate
Cool in tin 10 minutes. Run a knife around each bite and lift onto a rack to cool fully. Portion into 2 airtight containers (2 bites each), refrigerate up to 4 days. Reheat 2 bites in microwave for 45 seconds or oven at 160°C for 6 minutes, then serve with cherry tomatoes or rocket salad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.