Egg muffins with pancetta and spinach

Name: Egg muffins with pancetta and spinach
Total time: 30 min
Yield: 6 servings
Ingredients: 6 eggs; 80 g diced pancetta (or streaky bacon); 1 generous handful of fresh spinach; 60 g grated cheese (cheddar or emmental); 2 tbsp double cream; Salt, pepper and nutmeg to taste; Olive oil for greasing the moulds

Egg cups baked in moulds: crispy pancetta, spinach and cheese. Make them ahead and they keep for days — the perfect 'grab & go' breakfast.

⏱ 30 min· 6 servings· difficulty medium

Macros per serving

180 kcal

Calories

2 g

Net carbs

12 g

Protein

14 g

Fat

Indicative values, calculated from the ingredients and rounded.

Ingredients

•6 eggs
•80 g diced pancetta (or streaky bacon)
•1 generous handful of fresh spinach
•60 g grated cheese (cheddar or emmental)
•2 tbsp double cream
•Salt, pepper and nutmeg to taste
•Olive oil for greasing the moulds

Method

1Preheat the oven to 180°C and grease 6 silicone moulds.
2Fry the pancetta in a pan until crispy, then wilt the spinach in the same fat.
3Beat the eggs with the cream, cheese, salt, pepper and nutmeg.
4Divide the pancetta and spinach between the moulds, then pour in the egg mixture to three-quarters full.
5Bake for 18-20 minutes until puffed and golden. Enjoy them hot or cold.

>_ lab tip

Take them out and freeze individually: in the morning, just 40 seconds in the microwave gives you a protein-packed breakfast ready to go.

You'll need

Silicone mouldsAmazon →

Extra virgin olive oilAmazon →

Meal-prep containersAmazon →

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The information and tools on Deketox are for purely informational and educational purposes and do not constitute personalized medical or nutritional advice. Before changing your diet, consult a doctor or dietitian.