Spinach Pesto Egg Bakes Recipes

SPINACH-PESTO EGG BAKES

Steps:

• Heat oven to 375°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. Place cups on cookie sheet with sides.
• Sprinkle pine nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown.
• In medium bowl, mix spinach, cottage cheese, Monterey Jack cheese, pesto and toasted nuts. Stir in eggs and milk until well blended. Divide spinach mixture evenly among cups.
• Bake 25 to 30 minutes or until set. Cool 2 minutes. Top with tomato and Parmesan cheese. Garnish with basil.

SPINACH PESTO PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a blender or food processor, add the spinach, basil, pine nuts, parmesan, garlic, salt, lemon juice, and olive oil.
• Blend until you reach a creamy consistency. Set aside.
• Add the pasta to a large bowl then add the tomatoes. Pour the pesto onto the pasta and mix well to combine.
• Transfer the mixture to a baking dish and top with mozzarella.
• Cover with foil and bake for 10-15 minutes.
• Carefully remove and allow to cool for 5 minutes.
• Enjoy!

SPINACH PESTO

Steps:

• Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

SPINACH PESTO SCRAMBLED EGGS ON GARLIC BRIOCHE WITH COUNTRY HAM

Steps:

• In a large skillet over medium-low heat, melt 3 tablespoons butter. Add garlic and distribute evenly, then add brioche and coat on both sides with garlic butter. Toast over low heat so garlic doesn't burn until slightly brown and crisp. Remove to a plate. Wipe the pan with a paper towel, melt 1 tablespoon butter and add the ham. Cook the ham over medium heat to brown slightly on both sides and to heat through. Remove to a plate.
• In a medium bowl, whisk together eggs, cream, and shallot. In a nonstick skillet over low heat, melt remaining butter. Cook egg mixture over low heat, whisking the entire time so the eggs form little loose curds. Serve eggs over brioche and dollop top with Spinach Pesto.
• In a food processor, pulse to blend, spinach, walnuts, garlic and cheese. Scrape down the sides of the bowl. While machine is running, drizzle in oil until the mixture forms a loose paste. Season, to taste, with pepper.
• Yield: 1 1/4 cups

PESTO EGG PUFF PASTRY SQUARES

Steps:

• Preheat the oven to 400 degrees F.
• Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
• Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
• Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
• Serve hot or cold and enjoy.

SPINACH BASIL PESTO

Steps:

• Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

SPINACH PESTO EGG BAKES

Steps:

• Heat oven to 375.
• Lightly spray 4 10 oz custard cups or ramekins with cooking spray.
• Place cups on a baking sheet with sides.
• Sprinkle pine nuts in an ungreased heavy skillet.
• Cook over medium heat 5-7 minutes until nuts begin to brown, stirring often.
• In a medium bowl, mix spinach, cottage cheese, monterey jack cheese, pesto and toasted nuts.
• Stir in eggs and milk until well blended.
• Divide spinach mixture evenly among cups.
• Bake 25-30 minutes or until set.
• Cool 2 minutes.
• Top with bacon, tomato and parmesan cheese.
• Garnish with basil leaves if desired.

SPINACH AND RAVIOLI LASAGNA

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.
• Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.