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Baked Eggs with Pancetta And Mushrooms Recipe
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5 from 1 vote

Baked Eggs with Pancetta And Mushrooms Recipe

A simple but delicious way to whip up some eggs and vegetables at any time of day.
Course Breakfast
Cuisine American
Keyword baked, egg, mushroom, pancetta
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 288kcal
Cost 12

Ingredients

Instructions

  • Preheat your oven to 450F.
  • Melt 1 tbsp. of cooking fat in a large skillet placed over medium-high heat.
    Cooking fat
  • Stir in the red onions and garlic and cook until soft (about 4 minutes).
    1 red onion, 2 garlic cloves
  • Add the mushrooms and bell pepper and cook until soft and tender (about 5 minutes).
    2 cups mushrooms, ½ bell pepper
  • Stir in the spinach and cook for another few minutes, until the greens are wilted, and season to taste with salt and pepper.
    10 oz. chopped spinach, Sea salt and freshly ground black pepper
  • Spread the vegetables evenly across the bottom of a baking dish.
  • In the same skillet as before, add the pancetta and cook, stirring, until the pancetta is browned and lightly crispy on the outside.
    4 to 6 oz. pancetta
  • Sprinkle the pancetta over the vegetables in the baking dish.
  • Make 8 small holes in the mushroom and pancetta mixture. Gently crack the eggs into the holes and season to taste.
    8 eggs
  • Bake in the oven until the egg whites are cooked and the yolks are just starting to set but are still runny about 8 to 10 minutes.
  • Serve warm.

Nutrition

Calories: 288kcal | Carbohydrates: 9g | Protein: 18g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 346mg | Sodium: 378mg | Potassium: 786mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7598IU | Vitamin C: 41mg | Calcium: 145mg | Iron: 8mg