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Easy Pesto Omelet Cups Recipe for a Quick, Flavorful Breakfast

Easy Pesto Omelet Cups

Soft baked egg cups blended with basil pesto, tomatoes, and cheese make a flavorful breakfast or brunch recipe. The cups bake in a muffin tin and are ready in about 30–35 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 large Large eggs
  • 1/4 cup Milk or half-and-half
  • 1/3 cup Prepared basil pesto
  • 1/2 cup Shredded mozzarella or Parmesan
  • 1/2 cup Cherry or grape tomatoes, halved
Seasoning
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
For the Pan
  • as needed Nonstick cooking spray or olive oil
Optional Add-Ins
  • 2 tablespoons Chopped fresh basil, spinach, or cooked crumbled bacon

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease all 12 cups of a muffin tin thoroughly with nonstick cooking spray or a little olive oil, paying special attention to the upper sides.
  2. Whisk the eggs, milk or half-and-half, pesto, kosher salt, and black pepper in a large bowl until evenly combined.
  3. Divide the halved tomatoes and about half of the shredded cheese among the prepared muffin cups.
  4. Pour the egg mixture into the cups, filling each one about two-thirds to three-quarters full. Sprinkle the remaining cheese over the tops.
  5. Bake for 18–22 minutes, until the centers are set and the tops are lightly puffed. A knife inserted into the center should come out mostly clean.
  6. Cool the omelet cups for 3–5 minutes, then loosen the edges with a thin knife or small spatula and remove them from the tin.

Notes

Grease the muffin tin thoroughly because pesto and melted cheese can stick. Silicone liners also work well. Do not overbake; remove the cups as soon as the centers are set because they continue cooking briefly from residual heat. Store cooled cups in the refrigerator and reheat gently.