Vegan Pesto Egg
This quick plant-based egg comes together quickly with only five ingredients.
Equipment
- muffin pan
- Food processor
Ingredients
- 1 bottle JUST egg divided
- ½ cup basil pesto divided
- ½ Tbsp red pepper flakes divided
- salt and pepper to taste
Basil Pesto Ingredients
- 1 bunch fresh basil
- handful spinach
- 1 clove garlic
- 1 ½ Tbsp walnuts
- juice of ½ lemon
- ¼ cup olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 350°F
- In a food processor combine all pesto ingredients except for oil until roughly chopped
- Drizzle in oil slowly as the food runs until combined
- Lightly grease or line a 12-count muffin pan
- Shake bottle of JUST Egg and fill ⅓ of each section of the muffin pan
- Top each muffin pan section with ½ Tbsp of pesto
- Cover the pesto by dividing the remainder of the JUST Egg
- Add a pinch of red pepper flakes, salt, and pepper to each pesto egg
- Bake for 15 - 20 minutes until the pesto egg is no longer liquid in the center and the edges are golden
- Remove from the oven and let sit for 5 minutes
- Use a small, sharp knife to loosen eggs or pull out by muffin the cups to remove the eggs from pan and serve warm or at room temperature
Notes
Store in the fridge for up to 2 days. You can substitute store-bought pesto if you don't want to make your own.
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