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–+ servings
An example of baked pancetta egg cups when done according to this recipe

Pancetta Egg Cups

Crispy pancetta wrapped around baked eggs with cheddar and fresh herbs for an easy protein-packed breakfast.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 8 egg cups
Course: Breakfast, Brunch
Cuisine: American, Italian
Calories: 185
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Egg Cups
  • 8 slices thin pancetta
  • 8 large eggs
  • 0.5 cup shredded cheddar cheese
  • 2 tbsp chopped chives
  • 1 tbsp chopped parsley
  • 0.25 tsp garlic powder
  • 0.25 tsp salt or to taste
  • 0.25 tsp black pepper freshly ground
  • 1 spray olive oil for pan

Equipment

  • Muffin tin
  • Mixing bowl
  • Measuring spoons
  • Cooling rack

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
  2. Line each muffin cup with a slice of pancetta.
  3. Add cheddar cheese to each cup.
  4. Crack one egg into each pancetta cup.
  5. Season with garlic powder, salt, and pepper.
  6. Bake for 15–18 minutes until egg whites are set.
  7. Cool for 3–5 minutes before removing from the pan.
  8. Garnish with chives and parsley before serving.

Nutrition

Calories: 185kcalCarbohydrates: 2gProtein: 12gFat: 14gSaturated Fat: 5gCholesterol: 205mgSodium: 520mgSugar: 1gVitamin A: 10IUVitamin C: 2mgCalcium: 10mgIron: 8mg

Notes

Store refrigerated for up to 4 days or freeze for up to 2 months.

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