Eggs Baked with Pancetta

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.

pancetta, eggs, grated Monterey Jack or Mozzarella, dried basil flakes

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.

1 slice pancetta with 1 egg

5 slices pancetta topped with two large eggs

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.

ready for the oven

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.

Allow to cool for 2 or 3 minutes, remove from ramekin to serve. For a festive occasion, garnish with cherry tomatoes roasted with olive oil and balsamic vinegar and a sprig of parsley

quick and easy baked eggs with pancetta, perfect for a hungry appetite

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.

One thought on “Eggs Baked with Pancetta

  1. Delicious and easy recipe. I just made this for dinner and served with hashbrowns and cut up honey dew melon. It was fabulous.
    Thanks for the neat meal idea 🙂

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