Baked Pancetta and Parmesan Egg Muffins
Baked egg muffins with crisp Italian pancetta and aged parmesan, make once and enjoy over the week from fridge for a classic Italian-inspired protein snack.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 48g pancetta finely. Grate 28g Parmesan and 1 garlic clove. Chop basil and parsley. Whisk 2 whole eggs, 4 egg whites, 1.2 tbsp milk, garlic, 0.1 tsp salt, and 0.25 tsp pepper until smooth. Brush 4 holes of a muffin tin with 1 tsp olive oil.
Bake 1
Heat a dry pan over medium heat. Render diced pancetta 3 to 4 minutes until crisp and golden, stirring occasionally. Drain on kitchen paper and cool completely.
Build
Divide cooled pancetta, Parmesan, basil, and parsley evenly between the 4 greased muffin holes. Pour egg mixture over fillings, filling each hole three-quarters full.
Bake 2
Place tin in a preheated 180°C oven. Bake 18 to 20 minutes until puffed, set in the centre, and lightly golden on top. Cool in the tin 10 minutes, then run a knife around each muffin and lift onto a rack to cool fully.
Plate
Portion cooled muffins into 2 airtight containers, 2 muffins per container. Refrigerate up to 4 days. Reheat in microwave 45 seconds or oven at 160°C for 5 minutes. Serve with cherry tomatoes, cucumber, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.