Pancetta Egg Muffins is the easy on the go breakfast that you can make ahead of time for a protein filled breakfast all week long. Only 3 ingredients, but you can dress these bites up with parmesan cheese, herbs, salsa, pesto, or hot sauce. The options are endless to adorn these.
I buy pre-sliced 3 ounce packages of pancetta that you can find in your grocery deli. They come cut in convenient rounds so it fits perfectly in a muffin tin. You can also fill these cups with sauteed veggies of your choice or even scramble the eggs instead of leaving them whole.
This recipe is yours to tweak to your desired preferences.
Pancetta Egg Muffins
Customize these bites to your preference. Serve with salsa, parmesan cheese, hot sauce, pesto or chopped herbs. The options are endless.
Ingredients
- 6 slices {3 ounces} Pancetta
- 1/2 cup Shredded Mozzarella Cheese
- 6 whole Eggs
- Kosher Salt and Ground Black Pepper, for seasoning
- Parsley, chopped for garnish
- Parmesan Cheese, grated for garnish
- Red Pepper Flake, for garnish
Directions
- Step 1 Preheat your oven to 400 degrees F.
- Step 2 Spray your muffin tin with nonstick cooking spray. Arrange the sliced pancetta in each tin, make sure all the sides are touching. Evenly sprinkle the shredded mozzarella cheese into the bottoms of each tin. Crack an egg into each tin. Place in the oven to cook for 15 minutes until eggs are set and pancetta is crispy.
- Step 3 Use an offset spatula to loosen sides and lift pancetta egg muffins out of the tin. Garnish with chopped parsley, grated parmesan cheese and a sprinkle of red pepper flake. Serve immediately and enjoy!
Savor and Enjoy!
