pesto eggs

Let&#x27;s take all of the work out of a typical veggie scramble but keep all the flavor m&#x27;kay? Yes! Meal prep breakfast bowls with scrambled eggs, roasted vegetables, and drizzle of pesto are loaded with protein and tons of flavor. You&#x27;ll never be bored with breakfast again. 

Meal Prep Breakfast Bowls

onion

red bell pepper

orange bell pepper

zucchini

cherry tomatoes

olive oil (divided)

tsp kosher salt (divided)

tsp black pepper (divided)

butter oil

eggs

tsp kosher salt

basil leaves

tbsp chopped almonds

garlic (smashed)

kosher salt

black pepper

c extra virgin olive oil (plus more to preference)

Heat the oven to 425°F. Line two baking sheets with parchment paper and set aside. 

Toss the diced onion and bell pepper with half the olive oil, ½ tsp salt, and ½ tsp cracked black pepper. Spread onto one of the parchment lined baking sheets in a single layer, transfer to the oven, and set a time for 10 minutes.

Toss the cherry tomatoes and zucchini with the remaining olive oil, salt, and pepper. Spread onto the second parchment lined baking sheet in a single layer.

Once the time goes off, remove the baking sheet with the onions and peppers from the oven and stir the vegetables. Return both baking sheets to the oven and roast all of the vegetables an additional 10-12 minutes, checking for doneness at the 10-minute mark. Remove from the oven once the onions and peppers are bite tender and slightly charred, the cherry tomatoes are just starting to burst, and the zucchini starts to brown. 

Make the pesto. Place the almonds into a small skillet over a medium flame. Toast, stirring frequently, until the almonds are lightly browned and fragrant. Combine basil, toasted almonds, garlic, salt, and pepper in the bowl of a food processor. Pulse until the herbs and nuts are pulverized. Flip the motor to continuous, and pour the olive oil through feed tube until the pesto comes together. Add more olive oil to reach desired consistency.

Make the scrambled eggs. Crack the eggs into a large bowl, sprinkle with salt, and scramble lightly. Heat a 10&quot; non-stick skillet over medium high heat. Add fat of choice and heat until it melts. Add the eggs and gently scramble until cooked through.

Divide the eggs between four containers. Add of quarter of the roasted vegetables to each container. Drizzle the eggs and vegetables with pesto to taste. Seal the containers and place in the fridge. 

To reheat, loosen the lid and microwave for thirty seconds. Stir the veggies, then microwave an additional 30 seconds. Meal prep breakfast bowls keep in the fridge for up to 4 days.

An easy and delicious twist on the TikTok pesto eggs. Perfect sunny-side-up eggs gently fried in basil pesto then added over toasted bread with fresh mozzarella and tomatoes make the perfect breakfast toast.

Easy Pesto Eggs with Tomato and Mozzarella

basil pesto,

mozzarella cheese, (sliced)

vine ripe tomato, (sliced)

red pepper flakes, (or Aleppo pepper)

toasted bread, (optional)

In a medium nonstick pan, heat the pesto over low heat until slightly bubbling (shimmering).

Crack the eggs and add them to the pesto. Cover and cook over low heat for about 2 minutes or until the egg whites set but they yolks remain runny. (If you like your egg yolks harder, give them a little more time). Season the eggs with a small pinch of salt, pepper, and red pepper flakes (or Aleppo pepper).

Spoon a bit of the pesto from the pan over your toast. Arrange tomato and mozzarella slices on the toast, then slide the eggs and remaining pesto on top.

Pesto eggs are the new viral breakfast you have to try. Why? Because they're quick, easy and scrumdiddlyumptious! I promise they're worth the hype.

Pesto Eggs

pesto

salt and pepper,

bread,

Warm a non-stick pan over medium heat. Add the pesto and carefully spread to a thin layer.

When the pesto starts to bubble, crack the eggs on top. Season with salt and pepper to taste and cover with a lid. Cook until the whites are no longer translucent, about 2-4 minutes.

While the pesto eggs cook, toast the bread. Add any optional toppings, then cover one slice each with an egg and any leftover pesto.

Serve immediately and enjoy!

These Pesto Eggs are a fun and tasty breakfast recipes that has taken the internet by storm.

salt and pepper

red chili flakes

bread

goat cheese

Heat pesto in a medium frying pan over...

Heat pesto in a medium frying pan over medium heat.

When the pesto is warm, spread into an...

When the pesto is warm, spread into an eve layer and crack the eggs into the pan. Season with salt, pepper, and red pepper flakes.

Cook the eggs for the whites set. (if...

Cook the eggs for the whites set. (if you prefer harder yolks, you can cook a few additional minutes)

While eggs are cooking, toast the bread.

Spread goat cheese on bread, then top with...

Spread goat cheese on bread, then top with pesto and eggs.

Top 4 pesto eggs recipes from across the web

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Meal Prep Breakfast Bowls

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Pesto Eggs

Top 4 pesto eggs recipes from across the web

The most viewed pesto eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Meal Prep Breakfast Bowls

Easy Pesto Eggs with Tomato and Moz...

Pesto Eggs

Pesto Eggs

The most viewed pesto eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine