Pancetta Egg Cups

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 votes

5 Min
10 Min


  • ·
    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.

Printable Recipe Card

About Pancetta Egg Cups

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Italian
Other Tag: Quick & Easy

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