Breakfast: Pesto Egg Muffins

Prep Time: 30 mins

This recipe includes superfoods such as:

Spinach

Health benefits of Pesto Egg Muffins

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

⅔ cup frozen spinach, thawed and excess water removed (100 g / 3.5 oz)
3 tbsp pesto (45 g / 1.6 oz) - you can make your own
½ Kalamata or other olives, pitted (50 g / 1.8 oz)
¼ cup sun-dried tomatoes, chopped (28 g / 1 oz)
125 g soft goat cheese (e.g. feta) or other soft type of cheese (4.4 oz)
6 large eggs, free-range or organic
salt and pepper to taste (I like Pink Himalayan salt)

Instructions

Preheat the oven to 350 F / 175 C. Squeeze out the excess water from the spinach, deseed and slice the olives and chop the sun-dried tomatoes. Crack the eggs into a bowl, ...add the pesto and season with salt and pepper to taste. Mix until well combined.
Divide the spinach, crumbled goat cheese, sun-dried tomatoes and olives evenly into the muffin pan (I used a silicon muffin pan). Pour in the egg & pesto mixture and transfer into the oven. Bake for 20-25 minutes or until browned on top and cooked inside.
When done, remove from the oven and set aside to cool down. Store in the fridge for up to 5 days. Enjoy!