Pancetta Egg Cups

Karen, FamilyStyle Food

These little baked egg cups couldn’t be easier to put together for a holiday brunch. With soft-cooked eggs, Italian-style bacon and spinach, they’re crowd pleasing and pretty too. I like to serve them warm with a mixed green salad on the side.

Pancetta Egg Cups
By Karen
Makes 6


12 thin slices pancetta
6 eggs
Salt and fresh ground black pepper
2 tablespoons melted butter
1 cup spinach leaves, chopped
¼ cup Fontina cheese, shredded


Heat the oven to 400°F.

Unravel the pancetta and line a 6-cup muffin tin with overlapping slices, 2 slices per cup. Bake the pancetta 5 minutes.

Break an egg into each of the cups; sprinkle with salt and pepper to taste. Drizzle 1 teaspoon butter over each egg; distribute the spinach over the eggs, followed by the cheese.

Put the pan back in the oven and bake an additional 8-10 minutes, or until the whites are set and the yolks are still a bit soft.

Cool in the pan 5 minutes before turning out. Serve warm.

You Might Also Like

Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

The Go Bold With Butter Enewsletter.

Get our latest recipes, tips for cooking with butter and more, delivered to your inbox every month.


2 thoughts on “Pancetta Egg Cups

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Pat said:

    Can you make the eggs hard?

    • realbutter said:

      Pat – You can bake the cups a little longer if you like your eggs hard.