Looking for a breakfast or brunch recipe that’s no fuss and tasty?
This is one of my favourite make ahead baked egg recipes…it’s quick, easy, and only requires 4 ingredients.
Line individual ramekins or small oval casseroles with pancetta. I use one slice for each single egg ramekin and 4 or 5 slices for a double egg casserole.
Sprinkle with grated mozzarella or Monterey Jack cheese and then a pinch of basil…crushing the flakes between your fingertips to release the aromatic oils. The pancetta is salty so there is no need for extra salt. The dried basil is a little peppery in flavour so I also don’t add pepper.
Pop in a preheated oven or cover and refrigerate until baking time….up to 5 or 6 hours.
Uncover and bake at 375 degrees F for 12 minutes (individual ramekins) and 15 minutes (two egg casserole) for almost firm yolks. Reduce baking time for softer yolks.
Sometimes I line a pie plate with pancetta, fill it with 5 eggs around the perimeter, top with grated cheese and basil, bake, and serve in wedges.
I like to serve baked eggs with fresh fruit salad, buttery whole grain toast, and dark French roast coffee. Eggs with pancetta are also nice on an Easter brunch menu.