Easy Pesto Egg Bake

If you’re like us, you’ll have a full house this Thanksgiving for the holidays. This means you need more food for each meal of the day—breakfast, lunch, dinner (and snacks). Most days I don’t eat breakfast, so Heather makes something for herself. With at least two more people in the house, we love having options for bigger and easier breakfast meals.

This pesto egg bake is one of the easiest things we’ve ever put together, and it’s awesomely tasty. Regardless of whether you use a pre-made pesto, or make one of your own (we have a few!), you’ll be ready to go in no time.

Ingredients
10 eggs, scrambled
1 C pesto
2 Tbsp coconut oil
Salt and pepper to taste (approx. 1/2 tsp)

Method

Melt coconut oil and grease your 9″ pie pan. Preheat oven to 350ºF.

Pour scrambled eggs, seasoned with salt and pepper, into your pie pan.

Spoon in pesto and use a fork to spread evenly around center of pan.

Bake 30-35 minutes, until egg starts to pull away from the edges of the pan and is lightly browned on top. Allow to rest 5 minutes before cutting and serving.

Easy Pesto Egg Bake Recipe [paleo, primal, gluten-free]

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Easy Pesto Egg Bake

  • Servings: 6-8
  • Time: 45 minutes
  • Difficulty: easy
  • Print

Ingredients
10 eggs, scrambled
1 C pesto
2 Tbsp coconut oil
Salt and pepper to taste (approx. 1/2 tsp)

Method

  1. Melt coconut oil and grease your 9″ pie pan. Preheat oven to 350ºF.
  2. Pour scrambled eggs, seasoned with salt and pepper, into your pie pan.
  3. Spoon in pesto and use a fork to spread evenly around center of pan.
  4. Bake 30-35 minutes, until egg starts to pull away from the edges of the pan and is lightly browned on top. Allow to rest 5 minutes before cutting and serving.

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