Good morning and welcome to Day #2 and this Egg Fast Pesto Wheels recipe. Although I did not sleep well last night (we had some pretty nasty thunderstorms in the middle of the night), I woke up feeling pretty refreshed and not the least bit hungry!
Since Monday, Tuesday and Wednesday I work 10 hour days without a lunch break, I knew I needed to come up with some Egg Fast friendly meals that were easy to make ahead as well as easy to pop in my mouth if I got hungry.
Since I had done a lot of meal prepping on Sunday, getting my egg fast meals ready today was a cinch!
Here is what I ate on my previous Egg Fast Days:
- 4 deviled eggs
- 1 serving wing dip
- 1 serving egg salad (I simply mashed 2 eggs with 2 tablespoons of mayo and sprinkled "Everything Bagel" seasoning on top.
- 0.5 oz Super Easy Parmesan Cracker Crisps
These 3 containers were for my 10 hour days. This made grabbing my egg fast meals for the day an absolute cinch. The only downfall with this meal prep was that the Super Easy Parmesan Cracker Crisps got a little soggy. Personally, I actually liked the taste but some people may not. If you wanted to keep your crackers crisp, simply store them in a separate container.
Now, on to the Egg Fast Pesto Wheel recipe.
Since my meal prepping happened on Sunday, I needed to find a way to create some freezer-friendly recipes. This way, after these 3 meal preps were done, all I would have to do would be to pull out more egg fast friendly recipes from the freezer.
That's where the next 2 recipes (1 today and 1 tomorrow) come into play. I made both these recipes, froze them so they would be ready for my next egg fast day.
How to make Egg Fast Pesto Wheels
Step 1:
- Preheat the oven to 325 degrees F.
- In a high-speed blender, combine egg and cream cheese.
- Add some Italian seasoning and turn the blender on high for one minute.
- Pour mixture into a 9 x 11 rimmed baking dish and place in the oven for 8 minutes. I have a great silicon rimmed dish that I used in this recipe that I simply placed on top of a baking sheet.
ONLY HALF OF THIS WILL BE USED FOR THIS RECIPE. CHECK OUT THE POST OF DAY #3 ON HOW I USED THE REMAINING HALF.
Step 2:
- Using a sharp knife or a pizza cutter, divide the egg mixture in half.
- The second half will be used for the Egg Fast Garlic Bread
- Take 2 tablespoons of olive oil and 1 teaspoon of basil paste and garlic and stir.
- Taste the mixture and add any necessary spices, salt or pepper.
- Next, spread the pesto mixture over the egg crust.
- Sprinkle 1 oz of shredded Parmesan and tightly roll the crust.
- Place the pesto roll in the fridge to tighten up.
- Once the roll cools it will remain rolled up.
- Remove the roll from the fridge and slice it into sections.
- Place the pesto rolls in a container and store it in the fridge or freezer.
UPDATE: These tasted just as good coming out of the freezer. All I did was take the frozen pesto rolls with me to work and left them at room temperature. By the time I was ready to eat, they were no longer frozen. I enjoyed half of the rolls cold and then put the other half in the microwave for 15 seconds and they were delicious as well!
If you like this Egg Fast Pesto Wheels recipe, check out my other egg fast posts and recipes:
- What is an Egg Fast (and why would anyone do it?!)
- Egg Fast Buffalo Wing Dip (Keto) - Day #1
- Egg Fast Belgium Waffle
- Egg Fast Garlic Bread
- Egg Fast Grilled Cheese
- A Buffet of Deviled Eggs - 3 Different Flavours
- Air Fryer Hard Boiled Eggs - Ridiculously Easy to Peel (SCD Intro Phase)
Egg Fast Pesto Wheels (Keto)
3 simple ingredients make up this tasty, grab and go, meal. Perfect egg to fat ratio for the egg fast diet. Egg, cream cheese and pesto are combined and formed into this extra portable egg fast meal.
- Total Time: 10 minutes
- Yield: 1 serving 1x
Ingredients
- 4 eggs
- 2 oz cream cheese, softened
- 1 tbsp Italian seasoning
- 2 tbsp 0live oil
- 1 tsp basil, dried
- 1 tsp garlic, dried
- 1 oz Parmesan cheese
- salt and pepper to taste.
Instructions
- Preheat oven to 325 degrees F. Spray or line a 9 x 11 rimmed baking sheet. Set aside.
- In a high speed blender, combine the eggs, cream cheese and Italian seasoning. Blend on high for about 1 minute. Pour mixture onto rimmed baking sheet and place in oven for 8 minutes.
- While egg is baking, take the olive oil, basil and garlic and combine in a small dish. Add salt and pepper to taste.
- When egg has cooked, remove from the oven and let it cool slighlty. Divide the egg sheet in half and set 1 half aside.
- Take the half of egg crust and spread pesto over it. Sprinkle 1 oz of Parmesan cheese over pesto and tightly roll the crust. Place the crust in the fridge to harden.
- When crust has completely cooled, slice the roll into 1 inch sections. Store in the fridge or freezer.
Notes
- ½ of the egg mixture is used in this recipe. Feel free to divide the recipe in half instead of saving half for a later use.
- you can use store bought pesto but be VERY careful as the pesto can not have any added sugar or carbs.
- ONLY HALF OF THIS WILL BE USED FOR THIS RECIPE. CHECK OUT THE POST OF DAY #3 ON HOW I USED THE REMAINING HALF.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Egg Fast
- Cuisine: Egg Fast
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