Comfort food! It still feels so cold outside.. right now I am sitting next to a heater and all I want is tasty and filling comfort food.
These egg and pancetta (or smoked bacon) muffins with peas have made a nice easy lunch for hubby and I. They only took a few minutes to prepare and they were very tasty and filling. I served them with salad for a grain free lunch but you can have them with some nice rustic bread too.
I would make these again as finger food for parties, they can be made in advance and then just heated up. They are perfect for freezing too.
This recipe makes 6 muffins.
- Prep Time : 15 minutes
- Cook Time : 25 minutes
- Yield : 6
In a pan heat up a tbsp of olive oil, add the peas and cook them for 3 to 4 minutes until soft.
In a bowl lightly whip the eggs with a fork (like you would do to make an omelette), add salt and pepper (be careful with the salt, the bacon is always quite salty), then add the peas, the grated cheese, the milk and mix well.
In a muffin pan line 6 holes with 2 slices of bacon then fold them inwards to create a little nest. There is no need to grease the muffin pan because the fat of the bacon will prevent the mixture from sticking to the pan.
Pour the egg mixture into each hole and bake at 180C or 350F for approximately 20 minutes or until the egg will be firm and cooked.
Remove from the oven and let them rest for 10 minutes before removing the muffins from the tray.