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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.Prep 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 review from 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
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Want More Savory Breakfast Recipes? Try One of These!
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