Sumptuous Breakfast Muffins with Pancetta, Parmesan, Chives, and a Hardboiled Egg Center

Winter may be coming to a close, but I don’t want to give up cozy comfort foods just yet. These savory muffins pack a breakfast punch with a beautiful hard-boiled egg center and a touch of Parmesan and pancetta. While the chopped pancetta gives the muffin texture, the chives add an awesome onion note. And the egg offers a bit of healthy protein. Plus, who doesn’t like the on-the-go factor? A few minutes in the microwave and you have an excellent handheld breakfast that combines bacon, egg, and cheese in a wondrous way; no drive-thru required. 

Ingredients:

Makes 12 muffins

- 4 ounces pancetta

- 12 medium-boiled eggs

- 2, 1/4 cups water

- Cooking spray

- 3 teaspoons baking powder

- 2 cups flour

- 1/2 teaspoon salt

- 1/2 teaspoon pepper

- 2 tablespoons of melted, salted butter

- 1/3 cup thinly sliced chives

- 2 eggs

- 1 1/2 cups low-fat buttermilk

- 1 1/2 cups shredded Parmesan cheese

Instructions:

1.     In a nonstick skillet, cook the pancetta until crispy, then set aside on a plate covered in paper towels to catch excess grease.

2.     In an egg cooker, place 6 eggs plus 1/4 cup of water inside, cook for about 10-12 minutes, then remove from cooker and place in a bowl to cool. Repeat this with the next 6 eggs. If you don’t have an egg cooker, Martha can show you how to soft, medium, or hard boil eggs here depending on your yolk preference.

3.     Preheat the oven to 350 degrees, then spray a muffin tin with cooking spray. Once the pancetta has cooled completely, chop it coarsely.

4.     In a large bowl, combine the baking powder, flour, salt, and pepper.

5.     In a medium bowl, combine the chopped pancetta, melted butter, chives, two eggs, buttermilk, and Parmesan.

6.     Slowly add the wet medium bowl ingredients to the dry large bowl ingredients and stir to combine.

7.     Carefully remove the shells from all 12 medium-boiled eggs. Fill each muffin cup about 1/3 of the way with the muffin batter, then place an egg in each muffin cup. Pipe batter around the egg until it is covered up completely in each cup. 

8.     Place in the oven for 20-30 minutes or until golden brown, then remove and let cool on a wire rack.

9.     Bask in the aroma of pancetta, Parmesan, and chives, then dig into a beautiful egg-filled muffin!

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In a nonstick skillet, cook the pancetta until crispy, then set aside on a plate covered in paper towels to catch excess grease.

In an egg cooker, place 6 eggs plus 1/4 cup of water inside, cook for about 10-12 minutes, then remove from cooker and place in a bowl to cool. Repeat this with the next 6 eggs. If you don’t have an egg cooker, Martha can show you how to soft, medium, or hard boil eggs here depending on your yolk preference.

Preheat the oven to 350 degrees, then spray a muffin tin with cooking spray. Once the pancetta has cooled completely, chop it coarsely.

In a large bowl, combine the baking powder, flour, salt, and pepper.

In a medium bowl, combine the chopped pancetta, melted butter, chives, two eggs, buttermilk, and Parmesan.

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Slowly add the wet medium bowl ingredients to the dry large bowl ingredients and stir to combine.

Carefully remove the shells from all 12 medium-boiled eggs. Fill each muffin cup about 1/3 of the way with the muffin batter, then place an egg in each muffin cup. Pipe batter around the egg until it is covered up completely in each cup. 

Place in the oven for 20-30 minutes or until golden brown, then remove and let cool on a wire rack.

Golden brown and ready to help boost the beginning of your day!

Perfectly packed protein to-go.

Go on...take a bite...you know you love pancetta.