Spinach Pesto Egg Bakes

Name: Spinach Pesto Egg Bakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 bakes, 4 serving(s)
Ingredients: 1/4 cup pine nuts or 1/4 cup sunflower seeds; 1 cup frozen spinach, thawed squeeze to drain; 1 cup cottage cheese; 1 cup shredded monterey jack cheese; 1/4 cup basil pesto; 4 eggs, beaten; 1/4 cup milk; 4 tablespoons cooked crumbled bacon; 1 medium tomatoes, chopped; 1/4 cup shredded parmesan cheese; fresh basil leaf (optional)

Submitted by Zaney1

"This recipe comes from a Pillsbury recipe card book. This is part of my effort to get my family to eat more spinach. It's good for them! The spinach flavor is very mild in this. I used sunflower kernels instead of pine nuts b/c pine nuts are so expensive. Whipped up quickly and is quite tasty. No one but myself likes spinach in my house but they all enjoyed this. It is very cheesy."

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photo by Zaney1

Ready In:: 40mins
Ingredients:: 11
Yields:: 4 bakes
Serves:: 4

ingredients

¹⁄₄ cup pine nuts or 1/4 cup sunflower seeds
1 cup frozen spinach, thawed squeeze to drain
1 cup cottage cheese
1 cup shredded monterey jack cheese
¹⁄₄ cup basil pesto
4 eggs, beaten
¹⁄₄ cup milk
4 tablespoons cooked crumbled bacon
1 medium tomatoes, chopped
¹⁄₄ cup shredded parmesan cheese
fresh basil leaf (optional)

directions

Heat oven to 375.
Lightly spray 4 10 oz custard cups or ramekins with cooking spray.
Place cups on a baking sheet with sides.
Sprinkle pine nuts in an ungreased heavy skillet.
Cook over medium heat 5-7 minutes until nuts begin to brown, stirring often.
In a medium bowl, mix spinach, cottage cheese, monterey jack cheese, pesto and toasted nuts.
Stir in eggs and milk until well blended.
Divide spinach mixture evenly among cups.
Bake 25-30 minutes or until set.
Cool 2 minutes.
Top with bacon, tomato and parmesan cheese.
Garnish with basil leaves if desired.