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 nuts
- garlic
- fresh basil leaves
- baby spinach or kale
- olive oil
- lemon
- nutritional yeast (optional)
- sea salt and black pepper
Eggs:
- baby spinach or other greens
- dairy free cream cheese, like Kite Hill (optional)
- pesto (from above)
- eggs
- Sea 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
Ingredients
Pesto:
- 3/4 cup walnuts or a mix of walnuts and pine nuts
- 3 cloves garlic
- 3 cups fresh basil leaves
- 1 cup baby spinach or kale leaves
- 1/2 cup olive oil
- Juice of 1/2 lemon about 1 1/2 tablespoons
- 2 tablespoons nutritional yeast optional, in place of parmesan
- 1/2-3/4 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper
Eggs:
- 3 cups baby spinach or other greens, roughly chopped
- 1/2 cup dairy free cream cheese like Kite Hill (optional)
- pesto from above
- 6 large eggs
- Sea 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
Want More Savory Breakfast Recipes? Try One of These!
Chorizo Sweet Potato Breakfast Bowls
Baked Eggs with Spinach, Bacon and Mushrooms
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