Flavor packed pesto muffins make a great, filling breakfast, or a quick grab-and-go lunch for the office or kids lunch boxes.

Makes: 6 | Prep: 10 min | Cooks: 15-20 min


  • 1/3 C raw cashews
  • 3/4 C fresh basil leaves
  • 1 C fresh spinach leaves
  • 1/4 tsp sea salt
  • 1 clove garlic, sliced
  • 1/2 C extra virgin olive oil

Egg Muffins:

  • 6 large organic eggs
  • 2 TBSP water
  • Pinch of sea salt
  • 1/2 tsp freshly ground black pepper


  1. Preheat oven to 350° F. Grease a 6-cup muffin tin. Set Aside.
  2. In a food processor, puree cashews into a coarse flour. Add the basil, spinach, salt and garlic. Start the processor, then slowly drizzle in the olive oil until the pesto is thick and a paste-like consistency. Set aside.
  3. In a medium bowl, whisk together the eggs and water. Add salt and pepper. Whisk again to combine.
  4. Pour egg mixture into the muffin cups, three-quarters full. Spoon 1 tsp pesto into the center of each egg filled cup. Bake 15-20 minutes or until golden brown on top and eggs are set in the center. Cool 5-10 minutes before serving, or cool completely, remove from pans and refrigerate in an airtight container for up to 5 days.