Pancetta Gruyere Egg Bites
Most mornings start with a smoothie around here, but on those mornings that we need just a little extra, I make these pancetta gruyere egg bites. The pancetta is salty and crispy which pairs really well with the nutty flavor of the gruyere cheese. These are perfect for weekly meal prep because you can store them in the refrigerator and heat them up as you need them. Pancetta gruyere egg bites are packed with protein and full of decedent flavors to help you start your day off on the right foot!…or left foot, if you’d prefer!
- 4 oz sliced pancetta
- 8 Eggs
- 1/4 cup half and half
- Kosher salt to taste
- Fresh ground pepper to taste
- 1 cup grated gruyere cheese
Pre-heat oven to 350F
place pancetta on a baking sheet lined with parchment paper and cook for 10-15 minutes or until crispy.
Meanwhile, crack eggs into a bowl, add half and half, salt and pepper and whisk until frothy.
Grate gruyere and set aside.
Once pancetta is done, use a paper towel to soak up the grease from the baking sheet and use it to grease a 12 cup muffin pan.
Brake up the pancetta into smaller pieces and place in each cup.
Pour egg mixture over pancetta until 3/4 full.
Place the muffin pan on a rimmed baking sheet or in a baking dish and put it in the oven, pour an inch of warm water into the baking dish to create a water bath The water bath will create steam which allows the eggs to cook evenly.
Bake for 30-35 minutes or until the tops are golden and the eggs are set. Remove just the muffing pan and turn the oven off, leave the water bath dish in the oven to cool so that you don’t burn yourself with the hot water. Once it’s cooled, carefully take it to the sink to dump the water.
Let egg bites cool for a few minutes before removing from the pan and enjoy with a side of fruit.
Store the remaining pancetta gruyere egg bites in the refrigerator and reheat in the microwave or a warm oven for a quick breakfast.