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Pesto Potato Egg Cups

One Star Guiding Stars
  • Servings:

    6 (159 g) as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    25 minutes


If you don't have a spiralizer, grate the potatoes as if you're making hash browns. Getting the potatoes to brown nicely means making sure they don't stick, and giving them room to breathe, so make sure you use a large enough skillet with a good non-stick surface.
1 T. olive oil
1 lg. potato, spiralized
1 t. garlic powder
1/4 t. salt
1/4 t. black pepper
3 c. baby spinach
7 lg. eggs, beaten
1/3 c. sun-dried tomatoes, minced
6 t. pesto
Pesto Potato Egg Cups


1. Preheat the oven to 375 degrees F. Coat a 6-muffin tin with cooking spray.
2. Over medium heat, heat the oil in a large skillet. Add the potato, garlic powder, salt and pepper. Cook, tossing as needed, until the noodles begin to wilt and brown. Add the spinach and toss together until spinach is wilted.
3. Divide the beaten eggs evenly between the muffin cups. Divide the potato mixture onto the egg mixture and top with sun-dried tomatoes. Bake until eggs are set, 35-40 minutes.
4. Cool in tin for 2-3 minutes before remove. Serve immediately, drizzled with pesto.


Nutritional Facts
Servings 6 (159 g)
Base Nutrients
Calories 191 kcal (10%)
Calories from Fat 95 kcal (0%)
Total Fat 11 g (16%)
Saturated Fat 3 g (13%)
Cholesterol 218 mg (73%)
Sodium 230 mg (10%)
Total Carbohydrates 14 g (5%)
Dietary Fiber 2 g (10%)
Protein 10 g (17%)
Vitamin A n/a
Vitamin C 21 mg (24%)
Calcium 81 mg (6%)
Iron 3 mg (16%)