Crispy and savory, these Pancetta Egg Cups are the perfect addition to your weekend breakfast or Easter brunch.
Thin slices of pancetta are baked in a muffin tin before an egg is added and baked to perfection. The pancetta forms a crunchy cup, perfect for holding an egg.
Feel free to add some cheese to these rich and salty egg cups if you really want to put them over the top.
If you plan to serve brunch over a traditional Easter dinner of Ham, definitely add these pancetta cups to your menu.
I prefer to serve eggs this way that I can batch cook many over individually frying and scrambling eggs so it leaves me more time to spend with the family and less time at the stove.
If you aren't familiar with pancetta, it is a salty pork product, similar to bacon. Many people refer to pancetta as "Italian bacon".
It used to be more difficult to find but in most major grocery stores you can have it freshly sliced at the deli but also many stores now have it pre-packaged with the pre-packed deli meats or sometimes where the charcuterie cheeses and meats are.
To add cheese or not?
It is up to you. I think cheese would be great but they don't actually need it. They are rich enough on their own but I think a little fontina or white cheddar would be nice.
As far as seasoning these baked pancetta egg cups, this is one of those recipes where simple is better. Stick with salt and pepper. Be careful with the salt as pancetta is salty already.
That's it. The only seasoning I used was salt and pepper. This is a case of "simple is sometimes better".
If you're still looking for more items to add to your Easter Brunch Menu be sure to add these Puff Pastry Breakfast Tarts and for beverages add my S'mores Latte, Strawberry Lemonade or Apple Cider Mimosa.
Printable Recipe Card
Baked Pancetta Egg Cups
Ingredients
- non stick cooking spray
- 6 slices pancetta
- 6 large eggs
- salt
- pepper
Instructions
- Preheat oven to 400.
- Spray muffin tin with non stick spray.
- Place pancetta in muffin tin to form a "cup". Bake 8 minutes.
- Remove pan from oven after 8 minutes and crack an egg into the center of each piece of pancetta. Season with salt and pepper. Return to oven and bake 7-10 minutes depending on your desired doneness of egg.
Nutrition
Kirsten says
Christine,
I'm a fan of eating a big meal in the middle of the day on holidays, primarily because if we eat at night, the other members of this household assume that I'll also be preparing foods at breakfast and lunch. Sorry, but I'm kinda focused on the main meal! The rest is an afterthought for me! I'd rather work on and eat a big meal in the middle of the day, then snack on leftovers for dinner.
I'm a fan of baked eggs--they are easy to customize and so cute!
Thank you!
foodyschmoody says
Yes, I make ONE meal for a holiday and that's it. I usually send the husband out to grab donuts/bagels to keep everyone at bay until our midday dinner! Thanks for dropping by!
Sandi Gaertner (@sandigtweets) says
Looks like a perfect breakfast for busy mornings.
peter @feedyoursoultoo says
Love the idea of this recipe. No better meal than breakfast and this needs to find its way on to my table.
Echo Aspnes says
This looks so delicious!
Debra says
Oh this looks amazing! It will be perfect for brunch on Sunday!
linda spiker says
Simple and gorgeous! Pinned!