Pesto Egg Sous Bites

Pesto Egg Sous Bites:

Ingredients

1. Cooking spray

2. 18 cherry tomatoes, quartered

3. 1/4 cup (60 ml) feta or goat cheese

4. 6 large Eggland’s Best eggs

5. 2 tablespoons (30 ml) milk

6. 1 1/2 tablespoon (22.5 ml) refrigerated pesto

7. 1/2 teaspoon sea salt

8. 1/4 teaspoon (1.25 ml) freshly ground black pepper, to taste

Directions

Preheat oven to 350°F. Coat a 24-serving mini-muffin pan with cooking spray. Evenly divide the quartered tomatoes among the muffin cups, and top each with 1/2 teaspoon feta or goat cheese.

Crack eggs in a large, glass measuring cup or bowl. Add milk, pesto, salt and pepper; whisk to combine.  Divide mixture evenly among muffin cups.

Bake at 350°F for 10 minutes or until the muffins are set. Cool for 2–3 minutes; remove the muffins from the pan and cool on a wire rack.