Egg and pancetta muffins

RECIPE: Egg and Pancetta Muffins - Gluten Free

INGREDIENTS:

12 slices or pancetta or proscuitto - thinly sliced

12 free range eggs

12 grape tomatoes - cut in half

12 sprigs of Thyme or parsley

METHOD:

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!

Enjoy x