These Spinach Pesto Baked Eggs are cheesy and full of bright pesto flavor! These eggs are gluten-free, keto-friendly, and perfect for any time of the day.
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I can never have enough egg recipes. Spinach pesto baked eggs are one of those magical meals that can be breakfast, lunch, or dinner.
I try to make eggs at least once a week or so because they're a great source of protein for vegetarians.
I've been eating this Spinach Pesto on everything lately, but my favorite by far is with these cheesy eggs. The garlicky pesto is also the perfect combination with the salty fontina cheese.
This recipe would also be great if your kids are really into Green Eggs and Ham, and might be a fun way to get them to eat some veggies! I love that this pesto is just packed with fresh spinach and vitamins.
Ingredients
- Spinach pesto
- Fontina cheese
- Eggs
- Heavy cream or half and half
- Coarse kosher salt
- Freshly ground black pepper
How to make baked eggs
- Coat a small baking dish or ramekin with cooking spray.
- Spread spinach pesto in the bottom of the dish, then sprinkle with half of the fontina cheese. Carefully crack the eggs on top, being careful not to break the yolks. Drizzle heavy cream over the eggs, then sprinkle with the remaining cheese. Season with salt and pepper to taste.
- Bake in the oven at 400ºF for 15 minutes, checking the eggs starting at 10 minutes.
Top tips
Buying eggs
You can make baked eggs from any chicken egg you would normally buy. I like to purchase a free range egg, and local organic eggs are great if you can afford it.
Keep in mind there is no real difference between white and brown eggs, it just depends on the breed of chicken they come from. They will still have a similar nutritional content.
How many eggs to cook per person
If you're cooking for a crowd, plan on around 2 eggs per person. Sometimes I'll only be hungry enough for one, and others might be in the mood for 3-4. This recipe is easy to stretch and adapt, so don't feel like you need to make extra pesto to throw in a few more eggs.
Cooking time for spinach pesto baked eggs
The cooking time depends on what level of doneness you want your baked eggs. I recommend checking your eggs after 10 minutes. For runny yolks, bake for 10-12 minutes, for firmer yolks, bake for about 15 minutes.
You can check the doneness of your eggs by gently jiggling the pan. Runny yolks will have a good wobble, while firm yolks won't wobble at all.
Undercooking pesto eggs
Undercooked eggs may result in food borne illness. However, if I know my eggs are going to be sitting for a few minutes before being eaten I will stop cooking juuuuuuuuust shy of done to allow them to finish cooking with the residual heat as they sit. You definitely want the egg whites to be completely cooked.
Tips for customizing spinach pesto baked eggs
- Serve these eggs with hash browns, home fries, oven roasted potatoes, biscuits, or on a crusty ciabatta roll
- Sprinkle some chopped sun dried tomatoes packed in oil over the pesto before the cheese, and swap crumbled feta for the fontina
- Use basil pesto, butternut squash and sage pesto, pistachio pesto, or arugula pesto in place of the spinach pesto
- Bake for a crowd by assembling the night before and store in the refrigerator for a quick and fancy breakfast
FAQ
Yes! To make these eggs for a crowd, use a 9x13 pan, the whole recipe of spinach pesto, 8-10 eggs, 2 tablespoons heavy cream, and 5-7 ounces of fontina, baking for about 15 minutes.
These eggs should be eaten within 3-5 days, although they're best enjoyed immediately after cooking. I do not recommend freezing leftovers.
Absolutely! Homemade spinach pesto can be stored in an airtight container in the refrigerator for up to 3 days. If you want to make a big batch, it also freezes great!
More egg recipes
- Huevos Rancheros
- Vegetarian Potato Skin Egg Boats
- Soft Scrambled Eggs
- 5 Minute Breakfast Burrito
- Scrambled Egg Sandwich
- Southwest Veggie Breakfast Skillet
- Low Carb Breakfast Casserole
More pesto recipes
- Homemade Pesto
- Walnut Arugula Pesto
- Butternut Squash and Sage Pesto
- Pistachio Pesto
- Pesto Tofu with Balsamic Vegetables
- Pesto Linguine with Crispy Balsamic Chickpeas
- Burrata with Tomatoes, Pesto, and Toast
- Oven Roasted Tomato and Pesto Panini
- Pesto Tortellini Salad
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Spinach Pesto Baked Eggs
Ingredients
- ¼ cup spinach pesto
- ½ cup fontina cheese
- 2 eggs
- 1 teaspoon heavy cream or half and half
- Coarse kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400ºF. Coat a small baking dish, ramekin, or two small ramekins with cooking spray.
- Spread pesto in the bottom of the dish, then sprinkle with half the cheese. Carefully crack the eggs on top, being careful not to break the yolks. Drizzle heavy cream over the eggs, then sprinkle with the remaining cheese. Season with salt and pepper to taste.
- Bake in the oven for 15 minutes, checking the eggs starting at ten minutes. If you like your yolks runny you'll want them to jiggle a lot but not have uncooked whites, if you prefer a firmer yolk you can wait until they no longer jiggle.
Ines Pljakic says
I've already had a breakfast but definitely saving this recipe for brunch tomorrow 🙂
Taylor Kiser says
These look so delicious! I can't wait to have them for breakfast!
Lane & Holly @ With Two Spoons says
Holy cow. This is my idea of a perfect breakfast!
Lindsay Moe says
That's great to hear! Enjoy!
Nicole Taggart says
love serving it on the bread. I could eat that every day