Pesto egg muffin bites

• cooking spraylow-cal

  for the tin

• cherry tomatoes↗18

  quartered

• feta↗80g g

  or goat’s cheese, crumbled

• eggs↗6 medium

  6 medium

• milk↗30ml ml
• pesto↗2 tbsp tbsp

  (check the label if you’re vegetarian)

Step-by-step instructions

1. 1

   Heat 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.

2. 2

   Crack the eggs into a large bowl, then add the milk, pesto and seasoning and whisk to combine. Pour the mixture evenly into each hole.

3. 3

   Bake 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.