Wednesday, September 28, 2011

Pesto and Dried Tomato Egg Cups (GAPS-legal, gluten- and grain-free)

Egg cups are at the top of the list for easy grain-free breakfasts in our household.  They are so easy to prepare and the leftovers reheat well for use during the busy weekdays. I often make up new variations so we won't tire of this breakfast staple.  This pesto and dried tomato variation is super tasty. My one-year-old scarfs these down.

Pesto and Dried Tomato Egg Cups
Makes 12 muffin cups
  • 7 large eggs, preferably from pastured chickens
  • 1/2 c. whole milk kefir (you could substitute whole milk or plain yogurt instead)
  • 1/4 tsp. freshly ground pepper
  • 1/4 tsp. salt
  • 2 Tb packed minced fresh basil
  • 6 oz mild cheddar cheese, shredded
  • 1/3 c. finely grated Parmesan cheese
  • 1 small clove garlic, minced
  • 2-3 Tb butter 
  • 1/4 cup dried tomatoes, chopped if necessary (I use some that I made in the dehydrator, but any store-bought ones would work; if you use the ones packed in oil you'll want to drain them well and pat them dry first)
  1. In a medium bowl, lightly beat eggs by hand with a whisk or fork. 
  2. Add all remaining ingredients (except butter and tomatoes) and stir to combine. 
  3. Line a muffin tin with paper cups (or you could grease it instead, but using the paper cups makes clean up much easier as well as allowing to reheat the muffins easily in the toaster oven). 
  4. Add a small dollop of butter (no more than 1/2 tsp) to each paper cup. Scoop egg mixture into muffin tins, filling each one about 3/4 full. I like to use a 3-Tb scoop for this.
  5. Sprinkle the dried tomatoes over each egg cup.
  6. Bake at 325 degrees F for about 18-25 minutes, until set. They will puff up while baking, but then deflate once removed from the oven. If I am making these to serve as breakfasts for later in the week, I will pull them out of the oven when the muffins on the side are set, but the ones in the middle still have a little jiggle.
  7. Cool slightly and serve.  Reheat leftovers by placing them in a toaster oven set at 225 degrees F for 20 minutes. 
This post is part of Fat Tuesday at Real Food Forager, Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet and Real Food Wednesday with Kelly the Kitchen Kop!


    Bethany W said...

    Do you find that the egg cups stick to the paper?

    Sarah Smith said...

    A little bit, but this seems to be greatly helped by putting that little bit of butter in each cup.

    Anonymous said...

    I just pinned this on pinterest and got 60 new followers in one hour. It looks like this recipe is going to be a hit! Thanks for posting it. It looks delicious! :)

    Sarah Smith said...

    Wpphpp, you're welcome!

    Anonymous said...

    How do you think egg cups would freeze?? I'm looking for things to be able to take with us if we are in a hurry to eat later---w/o having to cook---and this might be a good quick snack (given the time to thaw on the road).

    Sarah Smith said...

    I haven't tried freezing cooked eggs of any sort, so I'm not sure. Let me know how it turns out! (Some GAPS breakfasts we do freeze are muffins and cinnamon raisin bread, and those al work out fine. Haven't tried anything savory though.)