Wednesday, July 25, 2012

Breakfast Recipe: Pancetta Egg Cups

Pancetta Egg Cups
Recipe type: Breakfast
Author: Robin Gagnon
Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Serves: per person
Decadent diet friendly breakfast, that is quick and easy to make.
  • (ingredients listed are per serving)
  • 3 thin deli slices Pancetta (1 oz.)
  • 2 egg whites (lightly beaten)
  • 1/2 ounce sharp cheddar
  • 1-2 fresh basil leaves (chiffonade = thinly sliced)
  • 1-2 slices of toast
  1. Preheat oven to 375 degrees.
  2. Coat muffin tins with cooking spray.
  3. Line each muffin cup with a slice of Pancetta.
  4. Scoop some egg white into each cup, leave room for cheese.
  5. Top with crumbed sliced sharp cheddar.
  6. Bake for 5-7 minutes, until eggs are fully set.
  7. Gently pop each egg cup out (a spoon or chopstick is helpful for this), and place on top of toast.
  8. Top with basil & serve.
As shown, over one slice of dry light wheat toast. Total of 320 calories, leaving you a bit of wiggle room for coffee and some fruit or juice.

Source: Mom Foodie

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