Egg and pancetta muffins
RECIPE: Egg and Pancetta Muffins - Gluten Free
12 slices or pancetta or proscuitto - thinly sliced
12 free range eggs
12 grape tomatoes - cut in half
12 sprigs of Thyme or parsley
1. Preheat oven at 180C.
2. Use a 12 hole muffin tray and spray with oil.
3. Line the 12 holes with one piece of pancetta each.
4. Crack an egg into each hole. Put 2 halves of tomato in each hole, sprinkle withThyme or parsley, cracked pepper.
5. Bake for 10 minutes. A little longer if you like your egg well cooked.
NOTE: Even if you don't need 12, they will last 3 days in the fridge so just heat for 10 seconds in microwave for brekky on the go!