Easy Egg Muffins with Pesto & Ham (GF with DF options)
 
 
Egg muffins are endlessly versatile and a great way to cook breakfast or light lunches for a week. Pesto, ham, and cheese give these an Italian vibe, but you could go all-American with ham and cheddar or Southwest with green chiles and goat cheese. Let your imagination guide you! They are also delicious without the cheese, so don't let being dairy-free stop you from enjoying them.
Author:
Recipe type: Breakfast
Cuisine: Italian
Serves: 6
Ingredients
  • 6 ounces sliced ham (I often buy Applegate or Organic Pastures)
  • 4 ounces soft goat cheese or your favorite cheese, optional
  • ½ cup prepared or leftover pesto (use dairy-free pesto if needed)
  • 12 eggs, preferably pasture-raised and GMO-free
  • 12 paper muffin tin liners
Instructions
  1. Preheat oven to 350. Meanwhile, line regular-size muffin tin with paper liners.
  2. Chop ham and cheese into largish pieces.
  3. Distribute chopped ham among muffin cups. Then add a small spoonful of pesto to each cup. Sprinkle in the cheese. Crack a whole egg into each cup.
  4. Bake for about 20 minutes, until the yolks are set but not chalky. Let stand for 5 minutes. Eat warm or refrigerate for later meals.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/2014/09/easy-egg-muffins-with-pesto-ham-gf-with-df-options.html