Egg Muffins
 
 
Author:
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces sliced pancetta (about ¼ inch thick), diced into ½-inch pieces
  • 2 shallots, chopped
  • 1-2 slices country-style bread, cut into ½-inch cubes (about 2 cups)
  • 7 large eggs, beaten, at room temperature
  • 2 packed cups chopped spinach
  • ½ cups grated gruyere (6 ounces)
  • ⅓ cup milk, at room temperature
Method
  1. Preheat the oven to 400 degrees.
  2. Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until lightly browned, about 5 minutes. Remove the pancetta using a slotted spoon, drain on paper towels and allow to cool slightly. Add the shallots and cook over medium-high heat until soft, about 3 minutes. Add the spinach and cook until just wilted, 1-2 minutes.
  3. In a medium bowl, mix together the cooked pancetta, bread, eggs, gruyere, milk and shallot and spinach mixture until all the ingredients are moistened.
  4. Spoon the mixture into the ramekins, filling each ¾ full. Place the ramekins on a small baking sheet and bake until golden brown, about 25 - 35 minutes.
  5. Allow time to cool before you turn them over and pop out the muffins.  Serve warm or at room temperature.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2012/10/12/egg-muffins/