Individual Pancetta and Spinach Egg Cups

I found this recipe in Coastal Living magazine….totally random, I know! But it grabbed my attention because it looked SO EASY and tasty. And they are crustless.

Ingredients

For Mother’s Day every year we plan a potluck brunch at my brother’s house and I am always looking for something unique to bring. This year, Mother’s Day fell on the day after my huge Supper Club Greek Feast. I knew I would be cooking for a couple days and wouldn’t be able to handle anything too crazy.

Pancetta-lined muffin cups

Spinach and Cheese in the cup

Voila! Pancetta and Spinach Egg Cups! These puppies are SO easy and take literally minutes to prepare. And they look so fancy when they are finished!

Egg inside, ready to bake!

Oh, the original recipe called for Prosciutto, but I thought it said Pancetta when I quickly looked at it  so that’s what I bought. It turns out that it doesn’t really matter! Pancetta was super good and bacon-y  so when I make them again, I will stick with it!

All baked!

Cross section – you can see the gooey cheese and spinach in there

It was a great Mother’s Day Brunch! My sister-in-law, Julie, made her famous french toast; I brought the egg cups; my brother, Jerry, made a nice salad and breakfast sausage; and my mom brought the fruit salad. Happy Mother’s Day to all the moms out there 🙂

Mother’s Day Spread

I gotta show this picture again – it was soooooo good.

Yum

Ingredients:

• 12 thin slices Pancetta (about ½ pound or so)
• 10 eggs, lightly beaten
• Dash of milk
• Salt and pepper
• 1 cup loosely packed fresh spinach, stems trimmed and roughly chopped
• ½ cup grated sharp Cheddar cheese

Directions:

Preheat oven to 350°. Lightly grease a 12-cup muffin pan (or 12 ramekins).

Place pancetta slices into bottoms and up sides of cups, overlapping. I used 2 slices per cup – you can just use 1 slice and be fine if you like.

Divide spinach first and then cheese among muffin cups.

Combine eggs, milk, salt, and pepper as you would if you were preparing scrambled eggs. Then pour evenly into muffin cups. Don’t fill all the way to the top.

Bake muffin cups 14-16 minutes or until just set. Using my brother’s convection oven, it took more like 25 minutes – but I would start out with 15 minutes and play it by ear to see if it needs more time or not.

Let stand about 5 minutes. Then loosen cups by running a knife around the edges of each cup, and lift out of the pan with a small spatula. Serve immediately. Makes 12 servings.