Made with AI
Pancetta and Mozzarella Breakfast Cups
Ingredients
- pancetta8 slices
- large eggs4 pieces
- whole milk mozzarella cheese1 cup
- heavy cream0,25 cup
- aged parmesan cheese0,25 cup
- unsalted butter1 tablespoon
- smoked paprika0,25 teaspoon
- sea salt0,5 teaspoon
- freshly ground black pepper0,25 teaspoon
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Lightly grease a muffin tin with the unsalted butter.
- 3
Line each muffin cup with a slice of pancetta, pressing it against the sides to form a cup shape.
- 4
In a mixing bowl, whisk together the eggs, heavy cream, smoked paprika, sea salt, and black pepper until well combined.
- 5
Divide the mozzarella cheese evenly among the pancetta-lined cups.
- 6
Pour the egg mixture over the cheese, filling each cup about three-quarters full.
- 7
Sprinkle the aged parmesan cheese on top of each cup.
- 8
Bake in the preheated oven for 15-20 minutes, or until the egg is set and the tops are golden brown.
- 9
Remove from the oven and let cool for a few minutes before carefully removing the breakfast cups from the muffin tin.
- 10
Serve warm and enjoy your delicious Pancetta and Mozzarella Breakfast Cups.
