A perfect way to meal prep for breakfast, these KETO PANCETTA & ASPARAGUS EGG MUFFINS have a salty bite from the pancetta, creaminess from the mozzarella cheese and lovely flavor from the asparagus. On those busy mornings, you are going to want these yummy bites when you need a quick and delicious breakfast.
A lot of egg muffin recipes that I have tried end up dry and flavorless, but I could not wait to eat them in the morning and these turned out so so delicious! A beautiful combination and the little bit of cheese makes them so creamy and tender.
HOW DO YOU REHEAT THEM?
For TWENTY seconds at a time, I reheat mine in the microwave. You don’t want them to get rubbery and they don’t take long to reheat.
HOW DO YOU STORE THEM?
For up to FIVE days, I store them in an airtight container in the fridge. You can also freeze them. Before putting them in a ziplock bag, you just need to let them cool completely. For up to THREE months, they can be frozen.
WHOLE30 OPTIONS:
Omit the cheese and cream. With either Original Nutpods/coconut milk, replace cream. I would replace it with compliant bacon as I also have not been able to find a pancetta without sugar.
PREP TIME 15 mins
COOK TIME 25 mins
TOTAL TIME 40 mins
COURSE Breakfast, Brunch
CUISINE American
SERVINGS 12 egg muffins
CALORIES 99 kcal
INGREDIENTS
- ▢½ Tbls Avocado Oil
- ▢4 oz Pancetta
- ▢1 bunch Asparagus chopped
- ▢¼ cup Yellow Onion diced
- ▢6 Large Eggs
- ▢¼ cup Half & Half
- ▢½ tsp Salt
- ▢¼ tsp Pepper
- ▢¼ cup Shredded Mozzerella
INSTRUCTIONS
- Preheat the oven to 350′ and with avocado oil spray, spray muffin tins(can also line with silicone muffin liners)
- In a large skillet, heat oil over medium heat and add in the chopped asparagus, diced onion and pancetta. Until pancetta is browned and veggies are slightly tender, cook for 7-10 minutes. Remove from heat.
- Add the eggs, half & half, salt, and pepper in a bowl. Whisk to fully combine.
- In the bottom of each spot in the muffin tin, put about ONE Tbls of the pancetta and asparagus mixture. Then on top of that, add a pinch of cheese. Last into each spot, you will pour the egg mixture until about ¾ filled. To incorporate the ingredients, use a spoon to stir the mixture a little.
- Bake at 350 for 15-17 minutes. The egg muffins should be just set(but not too firm). Before removing from the pan, let it cool.
NOTES
HOW DO YOU REHEAT THEM?
For TWENTY seconds at a time, I reheat mine in the microwave. You don’t want them to get rubbery and they don’t take long to reheat.
HOW DO YOU STORE THEM?
For up to FIVE days, I store them in an airtight container in the fridge. You can also freeze them. Before putting them in a ziplock bag, you just need to let them cool completely. For up to THREE months, they can be frozen.
WHOLE30 OPTIONS:
Omit the cheese and cream. With either Original Nutpods/coconut milk, replace cream. I would replace it with compliant bacon as I also have not been able to find a pancetta without sugar.
NUTRITION
KETO PANCETTA & ASPARAGUS EGG MUFFINS
Calories: 99kcal
Carbohydrates: 2g
Protein: 5g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 92mg
Sodium: 208mg
Potassium: 136mg
Fiber: 1g
Sugar: 1g
Vitamin A: 436IU
Vitamin C: 2mg
Calcium: 38mg
Iron: 1mg
