Pesto and Spinach Baked Eggs {Paleo, Whole30, Keto}

Jump to Recipe Whole 30No Added Sugar

These baked eggs with pesto and spinach are an amazing simple savory breakfast or brunch! Homemade pesto is baked with spinach and eggs and served alone or with your favorite grain free or gluten free bread. Paleo, Whole30 and keto.

The pesto egg combination is no doubt SO delicious!

I decided to make a paleo friendly baked version if this combo, adding some extra greens  and a little dairy free cream cheese.

The pesto is homemade and so easy to throw together in a food processor – it takes under 5 minutes!

Baking the eggs means less mess AND you can serve this for brunch in a pretty baking dish.

It’s great served alone or with your favorite gluten free or grain free bread.  My sandwich bread or biscuits would be perfect.

What You Need to Make These Pesto Baked Eggs

These pesto baked eggs couldn’t be easier – here’s everything you’ll need to prepare the recipe:

Pesto:

walnuts, or a mix of walnuts and pine nutsgarlicfresh basil leavesbaby spinach or kaleolive oillemonnutritional yeast (optional)sea salt and black pepper

Eggs:

baby spinach or other greensdairy free cream cheese, like Kite Hill (optional) pesto (from above)eggsSea salt and black pepper

How to Make Baked Eggs with Pesto and Spinach

Preheat your oven to 400°F.  Make the pesto first.  Place all ingredients in the bowl of a food processor and process on low, stopping to scrape the sides as needed, until a paste forms.  Set aside.

In the bottom of a baking dish, layer the 3 cups greens with dollops of the cream cheese (if using) and the pesto.

Create 6 indents, then crack an egg in each one and sprinkle all over with sea salt and black pepper, to taste. 

Bake in the preheated oven for 12-15 minutes or until the whites are set and the yolks are still soft/runny.

How to Serve Pesto Baked Eggs

These green eggs are great alone or on toast!  To keep your meal paleo, you can make my sandwich bread or biscuits.  The biscuits are keto friendly too!

These eggs are also great served with sweet potato or white potato hash, or any kind of roasted potatoes.

I hope you’re ready for an easy, seriously delicious breakfast or brunch that you’ll definitely want on repeat!

Grab your favorite baking dish and your ingredients because it’s time to cook – let’s go!

Pesto and Spinach Baked Eggs {Paleo, Whole30, Keto}

Baked Eggs with Pesto and Spinach

These baked eggs with pesto and spinach are an amazing savory breakfast or brunch! Homemade pesto is baked with spinach and eggs and served alone or with your favorite grain free or gluten free bread. Paleo, Whole30 and keto.Author: Michele RosenPrep Time: 15 minutesCook Time: 15 minutesCourse:Breakfast, BrunchCuisine:keto, Paleo, Whole30Keyword:eggs, paleo, pesto, whole30Servings: 6 servingsPrint this RecipeDid you make this recipe?Leave a review5 from 4 votes

Ingredients

Pesto:

3/4cupwalnutsor a mix of walnuts and pine nuts3clovesgarlic3cupsfresh basil leaves1cupbaby spinach or kale leaves1/2cupolive oilJuice of 1/2 lemonabout 1 1/2 tablespoons2tablespoonsnutritional yeastoptional, in place of parmesan1/2-3/4teaspoonsea saltor to taste1/4teaspoonblack pepper

Eggs:

3cupsbaby spinach or other greens, roughly chopped1/2cupdairy free cream cheeselike Kite Hill (optional)pestofrom above6large eggsSea salt and black pepper

Instructions

Preheat your oven to 400°F. Make the pesto first. Place all ingredients in the bowl of a food processor and process on low, stopping to scrape the sides as needed, until a paste forms. Set aside.In the bottom of a baking dish, layer the 3 cups greens with dollops of the cream cheese (if using) and the pesto. Create 6 indents, then crack an egg in each one and sprinkle all over with sea salt and black pepper, to taste.Bake in the preheated oven for 12-15 minutes or until the whites are set and the yolks are still soft/runny. Serve hot and enjoy!

Recipe Notes

*This would be great with some gluten free toast for dipping. If you’re looking or a paleo friendly sandwich bread, try my recipe here.


Nutrition

Calories: 403kcalCarbohydrates: 6gProtein: 11gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 183mgSodium: 333mgPotassium: 355mgFiber: 2gSugar: 1gVitamin A: 3004IUVitamin C: 8mgCalcium: 102mgIron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Want More Savory Breakfast Recipes?  Try One of These!

Sweet Potato Sausage Hash

Low Carb Oven Hash

Chorizo Sweet Potato Breakfast Bowls

Baked Eggs with Spinach, Bacon and Mushrooms

As an Amazon Associate I earn from qualifying purchases.  For more information, see our disclosure policy here.