Pancetta Bell Pepper Egg Muffins
These egg muffins are the perfect breakfast to prepare ahead of time! If you need a quick grab and go option, but want to make sure you are also having a filling and satisfying breakfast - then you must give these a try.
I recently made these with bacon and broccoli but the possibilities are endless, so I wanted to try a different version. They are so easy to make, but I don’t want to get burnt out on them and this new flavor will definitely prevent that. These egg muffins with pancetta, bell pepper, onion, and mozzarella cheese take breakfast meal prep to the next level. Hope you love them as much as I do!
Pancetta Bell Pepper Egg Muffins
These pancetta bell pepper egg muffins take breakfast meal prep to the next level! They are full of flavor and so delicious. Try these the next time you are in a breakfast rut and want a quick on the go option.
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion diced
- 1 red bell pepper chopped
- 1 small pack (4 oz) pancetta
- 8 eggs
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella
Instructions
- In a skillet heat olive oil over medium high heat. Add onion + bell pepper and sautè for ~5 mins. Add in pancetta and let cook ~3 more minutes.
- Place the eggs, cream, and mozzarella in a bowl, whisk together. Stir in the peppers, onion, and pancetta.
- Transfer to a muffin pan (I recommend using a silicone muffin pan to prevent the eggs from sticking). Bake 375° for 18 min.