Spinach Pesto Egg Bakes - cooking recipe

Ingredients

1/4 cup pine nuts or 1/4 cup sunflower seeds
1 cup frozen spinach, thawed squeeze to drain
1 cup cottage cheese
1 cup shredded monterey jack cheese
1/4 cup basil pesto
4 eggs, beaten
1/4 cup milk
4 tablespoons cooked crumbled bacon
1 medium tomatoes, chopped
1/4 cup shredded parmesan cheese
fresh basil leaf (optional)

Preparation

Heat oven to 375.
Lightly spray 4 10 oz custard cups or ramekins with cooking spray.
Place cups on a baking sheet with sides.
Sprinkle pine nuts in an ungreased heavy skillet.
Cook over medium heat 5-7 minutes until nuts begin to brown, stirring often.
In a medium bowl, mix spinach, cottage cheese, monterey jack cheese, pesto and toasted nuts.
Stir in eggs and milk until well blended.
Divide spinach mixture evenly among cups.
Bake 25-30 minutes or until set.
Cool 2 minutes.
Top with bacon, tomato and parmesan cheese.
Garnish with basil leaves if desired.