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Sweet Egg & Sun-Dried Pesto Bread Muffin Recipe

This sweet egg & sun-dried pesto bread muffin recipe is perfect for an on-the-go breakfast! Recipe courtesy Susan of Wish Upon a Dish.

Servings: 6

Active time: 10 minutes

Total time:


  • 3/4 c all-purpose flour
  • 8 Davidson's Safest Choice® pasteurized egg(s)
  • 1/2 c butter
  • 3 Tbsp sugar
  • 1/4 c fat-free evaporated milk
  • 1/4 tsp vanilla extract
  • 3/4 tsp baking powder
  • 4 Tbsp sun-dried tomato pesto
  • chopped ham, bacon, peppers, or potatoes (optional) to taste
  • 2 spring onions, minced
  • chopped parsley (optional) to taste
  • salt to taste
  • pepper to taste


  1. Preheat oven to 400°F. Spray Texas muffin tin with non-stick cooking spray.
  2. In blender or large bowl, mix flour, 2 eggs, butter, sugar, milk, vanilla, and baking powder until smooth.
  3. Pour mixture into six muffin cups and break an egg over each cup. Spoon 1 teaspoon of pesto on each side of egg. Additional fillings can be spooned adjacent the pesto. Season with onions, parsley, salt, and pepper.
  4. Bake for 14-15 minutes. Remove from oven and cool completely if storing.

Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 330
Calories from Fat 220
Total Fat 25g (38% DV)
Saturated Fat 12g (60% DV)
Trans Fat 0.5g
Cholesterol 290mg (97% DV)
Sodium 360mg (15% DV)
16g (5% DV)
Dietary Fiber 1g (4% DV)
Sugars 2g
Protein 12g
Vitamin A 20%
Vitamin C 2%
Calcium 10%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.