Back

Pancetta Egg Cups

Pancetta-Egg-Cups

CLICK TO VIEW PRODUCT DETAILS IN FEATURED RECIPE:

Prep Time: 30 min • Servings: 6

INGREDIENTS:

1/4 cup
Mastro® Pancetta, finely chopped or Mastro® Pancetta Cube-etti
6
eggs
1/4 cup
Parmesan cheese, grated
1/4 cup
cream (18%)
Pinch salt and pepper
1 cup
baby spinach, wilted and squeezed dry

DIRECTIONS:

  1. Preheat the oven to 350°F. Brown the Pancetta in a small, non-stick skillet set over medium heat. Drain on a paper towel-lined plate.
  2. Whisk the eggs with the Parmesan, cream, salt and pepper. Stir in the spinach and pancetta. Pour evenly into 6 greased muffin cups.
  3. Bake for 15 to 18 minutes or until set. Run a thin knife around the edge of each cup, carefully remove, and enjoy.