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Pancetta and Egg Muffins

Pancetta and egg muffins
Recipe by: Australian Eggs
Average: 5 (2 votes)
501 Collected
Prep:  15 Mins
Cook:  15 Mins
Makes:  12

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Pancetta and Egg Muffins
  1. Preheat the oven to 180°C/ 160C (fan forced) . Prepare the spinach by removing the leaf from the stem, wash well. Bring a large pot of water to the boil and blanch the leaves for 2 minutes, remove and refresh under cold running water. Drain and pat dry with paper towel and finely chop
  2. Combine chopped spinach with black pepper and freshly ground nutmeg
  3. Using a 12-cup muffin tin, line each mould with a slice of pancetta. Divide the prepared spinach evenly between the muffin moulds.Crack one egg into each muffin mould
  4. Cover with foil and place in the oven and bake for 8-10 minutes. Allow to cool slightly. Serve warm

Reviews for Pancetta and Egg Muffins

Average: 5 (2 votes)