Pesto, Cheese & Pea Egg Muffins

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RECIPE DATA

TITLE: Pesto, Cheese & Pea Egg Muffins
SERVES: 12
PREP: 15 min
TOTAL: 45 min

INGREDIENTS
200 g (about 2 cups grated) block cheese
1 red onion
18 eggs
225 g (about 1 cup) Greek yoghurt
⅔ cup (150 ml) long-life (UHT) milk
¾ tsp salt
200 g (about 1⅓ cups) frozen peas
80 g (about ⅓ cup) basil pesto
15 g (about ¾ tbsp) butter for greasing

STEPS
1. Oven 180°C/170 fan; grease 3 × 12 trays. 200 g (about 2 cups grated) cheese in bowl. Lid cap in.
TM SETTINGS: 10 sec / speed 7
2. Set aside; add 1 onion. Chop.
TM SETTINGS: 4 sec / speed 5
3. Sauté the onion.
TM SETTINGS: 3 min / 120°C / speed 1
4. Add 18 eggs, 225 g (about 1 cup) yoghurt, ⅔ cup (150 ml) milk, ¾ tsp salt, 200 g (about 1⅓ cups) peas, 150 g (about 1½ cups grated) of the grated cheese.
TM SETTINGS: 20 sec / speed 3 / reverse
5. Fill trays, dot 80 g (about ⅓ cup) pesto, top with the remaining 50 g (about ½ cup grated) cheese, bake 20 min.
6. Portion & store: makes ~12 adult portions (3 muffins); a kid portion is half. 3 bags of 12. Fridge 4 days; freezer 2 months; reheat 40 sec microwave.

NOTES
Portion size: 3 muffins
Batch note: Scaled to 36 muffins (3 trays); bowl ~1.6 L.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 4 days
Freezer life: 2 months; reheat 40 sec microwave

SOURCE: https://thermomix-workbook.pages.dev/recipes/pesto-cheese-pea-egg-muffins/