Pancetta Egg Cups Recipe

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Nutrition

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Ingredients:

Serving

1 pinch love

Directions:

Ingredients:
Thin slices pancetta
Eggs
Salt and fresh ground black pepper
Tablespoons melted butter
Cup spinach leaves, chopped
1/4 cup Fontina cheese, shredded
Directions:
Heat the oven to 400°F.
Unravel the pancetta and line a 6-cup muffin tin with overlapping slices, 2 slices per cup. Bake the pancetta 5 minutes.
Break an egg into each of the cups; sprinkle with salt and pepper to taste. Drizzle 1 teaspoon butter over each egg; distribute the spinach over the eggs, followed by the cheese.
Put the pan back in the oven and bake an additional 8-10 minutes, or until the whites are set and the yolks are still a bit soft.
Cool in the pan 5 minutes before turning out. Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0.12 Kcal (1 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	0.25mg	0%
Total Carbs	0.02g	0%
Sugars	0.01g	0%
Dietary Fiber	0.01g	0%
Protein	0g	0%
Calcium	0.1mg	0%

Amount Per 100 g
Calories	48 Kcal (201 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	100mg	0%
Total Carbs	9g	0%
Sugars	3g	0%
Dietary Fiber	5g	0%
Protein	1g	0%
Calcium	20mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.