Do egg and pesto go together?

Absolutely. Pesto brings rich, herby flavor that complements the mild, creamy texture of eggs. Whether it's basil or a bolder pesto variation, it enhances the egg base and pairs beautifully with cheeses like feta or mozzarella.

Why are Starbucks egg bites so fluffy?

Starbucks uses a sous vide cooking method—low, gentle steam heat—that gives the egg bites their signature airy texture. At home, you can replicate the steam effect by placing a water bath in your oven while baking.

What is the secret to perfectly fluffy egg bites?

A few key tricks: whisk the eggs well to incorporate air, add milk for creaminess, and bake with a little moisture in the oven (like a water pan). Also, avoid overbaking—they’ll continue to cook slightly after you take them out.

Why are my egg bites soggy?

Soggy bites are usually caused by excess moisture from uncooked vegetables or storing them before they’re fully cooled. Always sauté your veggies to reduce water, and let the egg bites cool completely before packing or refrigerating.

Pesto Egg Bites: 7-Minute Recipe for Quick, Tasty Mornings

Name: Pesto Egg Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 egg bites
Cuisine: American
Ingredients: 1 tablespoon butter; 1 yellow onion, diced (about 2 cups); 1 cup cremini mushrooms, diced; 1 red bell pepper, diced; 1 cup packed spinach, chopped; 8 large eggs; ¼ cup milk; 3 tablespoons pesto; ¾ teaspoon fine sea salt; ¼ teaspoon black pepper; ⅔ cup crumbled feta cheese

Description

These pesto egg bites are the ultimate make-ahead breakfast—fluffy, flavorful, and ready in just 20 minutes.

Ingredients

1 tablespoon butter

1 yellow onion, diced (about 2 cups)

1 cup cremini mushrooms, diced

1 red bell pepper, diced

1 cup packed spinach, chopped

8 large eggs

¼ cup milk

3 tablespoons pesto

¾ teaspoon fine sea salt

¼ teaspoon black pepper

⅔ cup crumbled feta cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Grease or line a muffin tin.

2. Sauté onion in butter for 2 minutes. Add mushrooms and bell pepper; cook until soft.

3. Stir in spinach until wilted, then remove from heat.

4. Whisk eggs, milk, pesto, salt, and pepper in a large bowl.

5. Fold in the sautéed vegetables and crumbled feta.

6. Divide mixture evenly among muffin cups.

7. Bake 18–22 minutes until eggs are set and tops are golden.

8. Cool for 5 minutes before removing from tin.

9. Store cooled bites in fridge up to 5 days, or freeze individually.

Notes

Use parchment squares or muffin liners for easier cleanup.

Don’t overbake—egg bites will continue cooking slightly after you pull them from the oven.

Experiment with different pesto varieties or cheeses.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Breakfast
Method: Baked
Cuisine: American