Prepare these pesto egg and feta muffin bites for breakfast, an afternoon snack, or as part of a picnic hamper. Simple to make, kids will love them!
Prep:10 mins
Serves 12
low-cal cooking spray, for the tin18 cherry tomatoes, quartered80g feta or goat’s cheese, crumbled6 medium eggs30ml milk2 tbsp pesto (check the label if you’re vegetarian)
STEP 1Heat the oven to 180C/160C fan/gas 4. Spray a 12-hole muffin tin with the oil spray. Evenly divide the tomatoes among the holes, and top each one with around 2 tsp of the feta or goat’s cheese.STEP 2Crack the eggs into a large bowl, then add the milk, pesto and seasoning and whisk to combine. Pour the mixture evenly into each hole.STEP 3Bake for 20 mins or until the egg is set. Cool for 2-3 mins in the tin, then remove and leave to cool on a wire rack.
