Green Eggs and Ham Cups
These pesto egg bacon cups are my take on “green eggs and ham.” They are easy, portable, and delicious.
Who doesn’t like the idea of eating green eggs and ham? It’s such a fun concept, putting to reality a book many of us grew up reading.
MY LATEST VIDEOS
If you haven’t already noticed, I adore the color green (and purple). I tend to really like green foods like pesto and matcha green tea. I’m actually constantly having a chicken or the egg/which came first debate about my favorite foods. Am I drawn to pesto because it is bright green or do I just really enjoy the flavor? I really don’t know the answer.
My garden bed has been blooming like crazy. I’m not really sure what happened. For a long while, I was struggling to keep it alive. I may have had to go to Home Depot several times to replace plants that kept dying on me. Then one day, all the plants just seemed to bloom overnight and now the herb garden bed is overflowing with luscious greens. So as much as I hate trimming down my basil, it was time, and I was able to make some fresh pesto with it.
Recently I had a green eggs and ham waffle sandwich at Bruxie. They created the green eggs effect with a mound of pesto that was both delicious and a beautiful shade of green. That sandwich inspired this creation. For the ham, I chose to use bacon. I went back to my bacon egg cups recipe and added pesto to the mix.
These eggs were delicious! I put some pesto in with the raw egg so that the flavor would permeate throughout. Then once these babies were finished, I topped it with more pesto to get that vibrate green. I love how fun these are to eat and it was really hard having to stop myself from eating too many. I also left the egg yolk runny, which is how I prefer my eggs, but feel free to cook it all the way through if that’s how you like your eggs.
- 4 large eggs
- 4 slices precooked bacon (see note)
- 12 tsp pesto per egg divided, (3 teaspoons per egg)
Preheat oven to 400°F. Grease muffin molds. Line interior of muffin molds with a ring of bacon.
For runny yolks: Crack and egg into the middle of each bacon ring. Remove approximately half of the egg white. This will ensure the egg whites will cook through while the yolks are still runny. For harder cooked yolks you can use all of the egg white.
Spoon 1 teaspoon of pesto into each bacon cup, placing it on top of an area with a lot of egg white surface. Bake cups for about 7-8 minutes or until egg white is set and yolks are still runny (or longer if you want the yolks to be fully cooked).
Spoon an additional 2 teaspoons of pesto on top before serving.
- I buy precooked bacon at Costco. You can also use completely raw bacon, but you will have to precook it until it's pink and almost done before adding your raw egg in.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Pesto Egg Bacon Cups
Amount Per Serving (1 egg cup)
Calories 230 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Cholesterol 226mg 75%
Sodium 366mg 15%
Potassium 121mg 3%
Total Carbohydrates 1g 0%
Protein 10g 20%
Vitamin A 12.2%
* Percent Daily Values are based on a 2000 calorie diet.