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Pesto Egg Sous Bites

Pesto Egg Sous Bites: 

Pesto Egg Sous Bites-EVU-AZ


  • Cooking spray
  • 18 cherry tomatoes, quartered
  • 1/4 cup (60 ml) feta or goat cheese
  • 6 large Eggland’s Best eggs
  • 2 tablespoons (30 ml) milk
  • 1 1/2 tablespoon (22.5 ml) refrigerated pesto
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon (1.25 ml) freshly ground black pepper, to taste 


Preheat oven to 350°F. Coat a 24-serving mini-muffin pan with cooking spray. Evenly divide the quartered tomatoes among the muffin cups, and top each with 1/2 teaspoon feta or goat cheese.

Crack eggs in a large, glass measuring cup or bowl. Add milk, pesto, salt and pepper; whisk to combine.  Divide mixture evenly among muffin cups.

Bake at 350°F for 10 minutes or until the muffins are set. Cool for 2–3 minutes; remove the muffins from the pan and cool on a wire rack.