Beyond Simply Keto by Suzanne Ryan

Author:Suzanne Ryan
Language: eng
Format: epub
Publisher: Victory Belt Publishing
Published: 2020-07-04T16:00:00+00:00

PESTO CHICKEN EGG CUPS

Yield: 4 egg cups (1 per serving)

Prep Time: 5 minutes

Cook Time: 15 minutes

4 slices deli chicken breast

4 tablespoons crumbled feta cheese

4 large eggs

4 teaspoons pesto

Made with only four simple ingredients, these egg cups are great for busy mornings. Feel free to scale the recipe up or down for your needs; for example, sometimes I bake just one or two if I’m running low on eggs.

1. Preheat the oven to 400°F. Coat 4 wells of a standard-size muffin pan with cooking spray.

2. Lay a slice of chicken breast in each prepared well, pressing it against the bottom and sides of the well to make a cup.

3. Put 1 tablespoon of feta into each cup. Crack an egg into each cup, being careful not to break the yolk. Top the egg whites in each cup with 1 teaspoon of pesto, avoiding the yolks.

4. Bake for 12 to 15 minutes, until the yolks are just set and the whites are firm.

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