Real Recipes From Real Home Cooks ®

pancetta egg cups

(3 ratings)
Recipe by
Beth Renzetti

I found this on the blog Mom Foodie & credit the original recipe to Robin Gagnon. I have changed it up a bit to accommodate personal tastes & preferences. Wow. Everyone deserves to splurge every now & then! Posted for the Italian part of our Culinary Quest tour, 2014. This is written to fill a muffin tin. Of course you can make less. But, why??

(3 ratings)
yield 12 serving(s)
prep time 5 Min
cook time 10 Min
method Bake

Ingredients For pancetta egg cups

  • cooking spray
  • 12 slice
    pancetta (thin slices)
  • 12
  • 6 oz
    extra sharp white cheddar, grated
  • 12
    fresh basil leaves, chiffonaded (very thinly sliced)
  • 12 slice

How To Make pancetta egg cups

  • 1
    Preheat oven to 375F. Spray muffin tin with cooking spray.
  • 2
    Line each muffin cup with a slice of pancetta. Break an egg into each pancetta lined cup. Sprinkle each with 1/2 oz cheddar.
  • 3
    Bake 7-10 minutes or until eggs are fully set.
  • 4
    Gently & carefully pop each egg cup out (a spoon or chopstick is helpful for this), and place on top of toast.
  • 5
    Top with basil & serve.