Pesto Oatmeal Egg Poppers

Pesto Oatmeal Egg Poppers

We tried to experiment with making an “all in one breakfast popper” and I think we succeeded. Our 14 month old little man had no problem putting one of these away.

If saving this for the week, I reheat in the microwave for 30 to 45 seconds.  You could also make a big batch and freeze these to reheat later.

Another variation we enjoy is with sweet roasted peppers, feta or Gouda, and spinach ribbons.

As always, substitute as needed. Remember, recipes are just guidelines!


  1. Large Eggs – 12
  2. Whole Milk – 1/2 c.
  3. Cheddar Cheese – 1/2 c.
  4. Chia Seeds – 2 Tbs. – feel free to add more
  5. Quick Cooking Steel Cut Oats –  1/4 c.
  6. Pesto – 3 Tbs.
  7. Green Onions – 3 large chopped
  8. Cheddar Cheese – 1/2 c.
  9. Smoked Turkey Breast Slices – 3 diced


  1. Heat oven to 350ºF.
  2. Place all ingredients in a bowl and beat well.
  3. Coat nonstick tray with cooking spray.
  4. Fill each one 3/4 full and bake for 20 minutes.
  5. Serve warm or cool and store in fridge for the week.



Comments, Suggestions, Ideas?