NANCY CHEN

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15 minute turmeric pesto-filled egg muffins

Nancy Chen

“Are you making spinach muffins?” — my roommate, as I line the bottom of muffin tins with spinach.

Happy February, friends! It’s cold (ugh, have I talked about the weather in every blog post so far?), hectic, and a lil dreary here on the east coast, BUT on the bright side, the Oscars (AKA Academy Awards — fun fact, I did not know they were synonymous until recently), are airing v soon (next Sunday 2/24).

If you’re looking for a healthy, sunshine-filled snack to bring (or make) for your viewing party, try these turmeric egg muffins. They’re packed with protein, which means you won’t need to eat very many of these.

The more fun part? They’re filled with dairy free basil pesto, which means you’re in for a SURPRISE when you bite into it, just like you’re probably waiting on the edge of your seats to hear this year’s winners…

If you’re not into the award show thing, that’s OK. Make these anyway for an easy breakfast you can take with you to work / school / wherever.

Enjoy!

15 Minute Turmeric Pesto-Filled Egg Muffins

Serves: 12-14 | Prep Time: 5-10 minutes | Cook Time: 10-15 minutes | Paleo, gluten free, grain free, keto-friendly

Ingredients

  • 1 cup spinach or kale, coarsely chopped

  • 12-14 free range eggs, depending on the size of your muffin tins (I used Nellie’s Free Range)

  • 1/2 package breakfast sausage (I used ButcherBox)

  • 1 tsp turmeric powder

  • 1 tsp cayenne

  • Pink Himalayan sea salt + black pepper, to taste

Dairy Free Basil Broccoli Pesto

  • 1 cup basil

  • 1 cup steamed broccoli

  • 1 avocado

  • 1/4 cup extra virgin olive oil (more if needed to loosen pesto)

  • 1/4 cup pine nuts

  • 2 tbsp sprouted pumpkin seeds

  • 2 tbsp lemon juice

  • 1 tsp garlic powder

  • Pink Himalayan sea salt + black pepper, to taste

Directions

  1. Line a muffin tin with silicone liners or grease with coconut oil.

  2. Preheat the oven to 375 F.

  3. While the oven is heating, cook the breakfast sausage. Place a pan on high heat until hot, then add in 1 tbsp of avocado oil (optional) and the breakfast sausage. Cook until browned and cooked almost all the way through. Break up until small chunks and put aside.

  4. While the sausage is cooking, make the pesto. Combine all ingredients in a high-speed blender and blend until smooth.

  5. In a large bowl, crack all the eggs. Whisk together with the spices.

  6. In the muffin tin, layer the spinach or kale on the bottom. Add the sausage.

  7. Pour in a little of the egg mixture on top.

  8. Add a spoonful of the basil pesto on top.

  9. Pour the remaining egg mixture on top. Make sure to leave room (at least 1/4 inch) because the egg mixture will expand as it cooks.

  10. Bake for 10-15 minutes at 375F or until a toothpick comes out clean.

  11. Remove from the oven and let cool. Serve with avocado, more pesto, bacon, or guac.

  12. Enjoy!

Disclaimer: This post is brought to you by Nellie’s Free Range eggs. I’m proud to work with brands I know and trust — all proceeds go toward running this blog. Thanks for your support!

You can find Nellie’s on Instagram here.