Pesto Egg Bake

Preheat oven to 350° Prepare a 9-inch pie plate with nonstick cooking spray.

In a bowl, whisk together eggs, salt and pepper. Pour into prepared pan. Use a spoon to drop pesto into eggs and use a fork to swirl pesto into eggs.

Bake 30-35 minutes, until egg starts to pull away from the edges of the pan and center is set. Allow to cool slightly, then cut into slices. For babies, cut into strips.

Serve. Refrigerate leftovers up to 3 days.

Preheat oven to 350° Prepare a 9-inch pie plate with nonstick cooking spray.

In a bowl, whisk together eggs, salt and pepper. Pour into prepared pan. Use a spoon to drop pesto into eggs and use a fork to swirl pesto into eggs.

Bake 30-35 minutes, until egg starts to pull away from the edges of the pan and center is set. Allow to cool slightly, then cut into slices. For babies, cut into strips.

Refrigerate leftovers up to 3 days.