Egg & Toast Bites
- 6 large eggs
- 3 egg whites
- 1/2 cup rice milk
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 6 slices gluten-free bread, sliced in half
- 6 cups fresh baby spinach, finely chopped
- 1/4 cup fresh basil leaves
- 2 cloves garlic
- 1/3 cup pine nuts
- 1 tsp. fresh lemon zest
- 1 Tbsp. freshly squeezed lemon juice
- 1/4 tsp. sea salt
- 1/4 cup olive oil
- 1/4 bag GO Veggie! Lactose Free, Rice Cheddar Shreds
Preheat oven to 400 degrees F.
Spray a large cup muffin tin with non-stick cooking spray. In a shallow bowl, combine eggs, egg whites, rice milk, salt and pepper.
Dip each bread slice in the egg mixture, then place each soaked bread slices in a muffin tin.
Cook spinach in the microwave in a large bowl for 20 seconds or until wilted.
In a food processor, combine wilted spinach with remaining ingredients to make pesto. Pulse until well combined. Drizzle pesto sauce onto each bread slice in the muffin tins. Top with GO Veggie! Lactose Free, Rice Shreds.
Bake for 15 minutes or until golden brown.
Remove from oven; serve warm.
Created by: Amie Valpone HHC, AADP is the Editor-in-Chief of www.theHealthyApple.com, GO Veggie! chef ambassador, a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes for the home cook. ©Amie Valpone 2014