- 1 dozen Large Eggs
- 3 Packages Citterio Fresco Pancetta
- 1 Roasted Red Pepper (chopped)
- 2 c. Parmigiano Reggiano Cheese Shredded
- Basil to taste (chopped)
- Salt & Pepper to taste
Preheat over to 375.
Line the inside of a muffin pan with slices of Pancetta. We recommend 3 slices per muffin cup.
Whisk eggs with red pepper and basil. Salt & pepper to taste.
Pour egg mixture into each muffin pan.
Bake until eggs rise, and slightly golden (approx 20-30 minutes)
Remove from oven.
Option - instead of whisking the eggs, carefully crack 1 egg in each muffin pan.