Pesto Potato Egg Cups

Pesto Potato Egg Cups - 1 Guiding Stars

Active Time

10 min.

Total Time

45 min.

Servings

6 (159 g)

If you don’t have a spiralizer, grate the potatoes as if you’re making hash browns. Getting the potatoes to brown nicely means making sure they don’t stick, and giving them room to breathe, so make sure you use a large enough skillet with a good non-stick surface.

Ingredients

1 Tbsp. olive oil
1 large potato, spiralized
1 tsp. garlic powder
¼ tsp. salt
¼ tsp. black pepper
3 cups baby spinach
7 large eggs, beaten
⅓ cup sun-dried tomatoes, minced
6 tsp. pesto

Directions

Preheat the oven to 375ºF. Coat a 6-muffin tin with cooking spray.
Over medium heat, heat the oil in a large skillet. Add the potato, garlic powder, salt and pepper. Cook, tossing as needed, until the noodles begin to wilt and brown. Add the spinach and toss together until spinach is wilted.
Divide the beaten eggs evenly between the muffin cups. Divide the potato mixture onto the egg mixture and top with sun-dried tomatoes. Bake until eggs are set, 35-40 minutes.
Cool in tin for 2-3 minutes before remove. Serve immediately, drizzled with pesto.

Nutritional analysis per serving: Calories 190; Total Fat 10.5g (13% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 218mg (73% DV); Sodium 230mg (10% DV); Total Carbohydrate 14g (5% DV); Dietary Fiber 2.5g (7% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 10g; Vitamin D 6% DV; Calcium 6% DV; Iron 15% DV; Potassium 10% DV; Vitamin K 120% DV; Biotin 40% DV; Selenium 35% DV.