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[NEW] Pesto Potato Egg Cups

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.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 mins
6 Servings
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[NEW] Pesto Potato Egg Cups

Ingredients

  • 1 T. olive oil 1 lg. potato, spiralized 1 t. garlic powder 1/4 t. salt 1/4 t. black pepper 3 c. baby spinach 7 lg. eggs, beaten 1/3 c. sun-dried tomatoes, minced 6 t. pesto

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Instructions

  1. Preheat the oven to 375ºF. Coat a 6-muffin tin with cooking spray.
  2. 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.
  3. 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.
  4. Cool in tin for 2-3 minutes before remove. Serve immediately, drizzled with pesto.

Nutrition Facts

6 servings per container
Serving size 159 g
Amount per serving
Calories 191
% Daily Value*
Total Fat 10.5g 13%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 217.8mg 73%
Sodium 229.5mg 10%
Total Carbohydrate 14.4g 5%
Dietary Fiber 2.39g 7%
Total Sugars 1.9g
Includes 0g Added Sugars 0%
Protein 10.1g
Vitamin D 1.2mcg 6%
Calcium 81.4mg 6%
Iron 2.8mg 15%
Potassium 457.6mg 10%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes
No additional notes for this recipe.

Score Breakdown

+ More
  • Fiber
  • Vitamins & Minerals
  • Whole Grains
− Less
  • Additives to Limit
  • Added Sodium
  • Added Sugar
+5 -3 =2
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