Savory Egg Bites with Pancetta, Red Pepper & Mozzarella (Edit recipe)

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Some of my favorite Italian flavor combos come together in these protein packed savory egg bites with pancetta, red pepper & mozzarella cheese. They are perfect for breakfast, lunch or even a brunch and it's easy to make ahead of time.

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Original Recipe

PREP TIME

25 minutes

COOK TIME

30 minutes

INGREDIENTS

9

Serves: 6

Ingredients

8 whole Eggs, large
1 whole Red Bell Pepper, chopped into smaller bite sized pieces
1 whole Green Onion (Scallion), sliced using green and while parts
4 oz Pancetta, should be diced
0.75 cup Whole Milk
1 tsp Salt, divided
0.25 tsp Black Pepper
0.5 cup Mozzarella Cheese, shredded
1 Tbsp Extra Virgin Olive Oil, (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat the oven to 350°F.
Grease a standard muffin tin really well with butter or oil.
Remove the stem and seeds and chop the red bell pepper into small bite size pieces, then set them aside.
Wash, remove the root, then slice one green onion (white and green parts) then set it aside.
To a 10-inch dry skillet add the 4 oz of pancetta and sauté for 1 minute then add the red bell pepper and 1/2 tsp of salt. There should be enough grease from the pancetta to fry the peppers, if not then add 1-2 tbsp of extra virgin olive oil.
Cook until the red bell pepper is soft and slightly charred, and the pancetta is slightly crispy.
Once the peppers are soft and the pancetta is slightly crispy remove them from skillet using a slotted spoon and place them into a bowl. Then set the bowl aside to cool about 10 minutes.
Crack the 8 eggs into a large bowl, then add the 3/4 cups of milk, 1/2 tsp of salt, 1/4 tsp of black pepper. Whisk until well combined then evenly pour into the muffin tin.
To each egg bite add a sprinkle of green onion, and a bit of the red pepper/pancetta mixture using them all up.
Top each egg bite with the 1/2 cup of mozzarella cheese.
Place the muffin tin onto a baking sheet and place onto the middle oven rack.
Bake for 30-35 minutes or until the egg bites are set.
Once the egg bites are cooked through remove them to a cooling rack for 5 minutes then remove them gently from the muffin tin and place onto a cooling rack until cooled.

Notes

Grease the muffin pans liberally to prevent the egg bites from sticking. You can substitute bacon for the pancetta just make sure to drain most of the fat before adding the bell peppers.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	150
Fat:	12 g
Carbohydrates:	2 g
Protein:	10 g
Cholesterol:	27 g
Sodium:	649 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.