Pancetta Egg Cups
Prep Time: 30 min • Servings: 6
Mastro® Pancetta, finely chopped or Mastro® Pancetta Cube-etti
Parmesan cheese, grated
Pinch salt and pepper
baby spinach, wilted and squeezed dry
- 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.
- Whisk the eggs with the Parmesan, cream, salt and pepper. Stir in the spinach and pancetta. Pour evenly into 6 greased muffin cups.
- Bake for 15 to 18 minutes or until set. Run a thin knife around the edge of each cup, carefully remove, and enjoy.