Delicious egg bites filled with all the Italian favorites for a quick on the go breakfast or lunch option.
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If you’re looking for a quick, protein-packed breakfast that’s easy to make and full of flavor, these savory egg bites with pancetta, peppers, and mozzarella cheese are a must-try. They’re light, fluffy, and perfectly balanced with salty pancetta, sweet bell peppers, and creamy melted mozzarella. They are perfect for meal prep or busy mornings, this easy egg bites recipe bakes beautifully in the oven and keeps well for grab-and-go breakfasts or lunches throughout the week. Whether you’re following a gluten-free or high-protein diet, these homemade egg bites make mornings deliciously simple. Another favorite egg recipe that is easy to make is this Simple Veggie and Cheese Frittata.
Ingredients
Eggs – You will need 8 large eggs
Red Pepper – One red pepper, chopped into bite size pieces
Pancetta – Diced pancetta or bacon
Mozzarella Cheese – Shredded mozzarella or 5 cheese Italian blend
Green Onion – One green onion, sliced. You will be using the white and green parts
Milk – Use your favorite milk
Salt – I like to use regular table salt or a fine sea salt
Black Pepper
Extra Virgin Olive Oil (Optional) – Only needed if the pancetta is dry when frying
Instructions
Grease a standard muffin tin really well with butter or oil.
Remove the stem and seeds and chop the red bell pepper into small bite size pieces, then set them aside.
Wash, remove the root, then slice one green onion (white and green parts) then set it aside.
To a 10-inch dry skillet add the 4 oz of pancetta and sauté for 1 minute then add the red bell pepper and 1/2 tsp of salt. There should be some grease in the pan to fry the peppers, if not then add 1-2 tbsp of extra virgin olive oil.
Cook until the red bell pepper is soft and slightly charred.
Once the peppers are soft and the pancetta is slightly crispy using a slotted spoon drain them from the skillet and place them into a bowl. Then set aside to cool for about 10 minutes.
Crack the 8 eggs into a large bowl, then add the 3/4 cups of milk, 1/2 tsp of salt, 1/4 tsp of black pepper. Whisk until well combined then evenly pour into the muffin tin.
To each egg bite add a sprinkle of green onion, and a bit of the red pepper/pancetta mixture using all of it.
Top each egg bite with the a bit of the 1/2 cup of mozzarella cheese.
Place the muffin tin onto a baking sheet and place onto the middle oven rack.
Bake for 30-35 minutes or until the egg bites are set.
Once the egg bites are cooked through remove them to a cooling rack for 5 minutes then remove them gently from the muffin tin and place onto a cooling rack until cooled.
Recipe Tips
- Only use extra virgin olive oil if needed. The pancetta should give off enough grease once it’s warmed enough.
- If you have a bowl or large measuring cup with a pour spout, use that for the egg mixture so it makes for easy pouring into the muffin tin.
- Place the muffin tin onto a baking sheet to catch any spills that may occur.
Storage Tips
Store covered in the refrigerator up to 4 days.
Savory Egg Bites With Pancetta, Peppers, & Mozzarella
Ingredients
- 1 Red Bell Pepper chopped into small bite size pieces
- 4 oz Pancetta Can sub in bacon
- 8 Eggs, large
- 3/4 cup Milk
- 1/2 cup Mozzarella Cheese, shredded
- 1 Green Onion, sliced white and green parts
- 1 tsp Salt divided
- 1/4 tsp Black Pepper
- 1-2 tbsp Extra Virgin Olive Oil Optional
Instructions
- Grease a standard muffin tin really well with butter or oil.
- Pre-heat the oven to 350°F.
- Remove the stem and seeds and chop the red bell pepper into small bite size pieces, then set them aside.
- Wash, remove the root, then slice one green onion (white and green parts) then set it aside.
- To a 10-inch dry skillet add the 4 oz of pancetta and sauté for 1 minute then add the red bell pepper and 1/2 tsp of salt. There should be enough grease from the pancetta to fry the peppers, if not then add 1-2 tbsp of extra virgin olive oil.
- Cook until the red bell pepper is soft and slightly charred, and the pancetta is slightly crispy.
- Once the peppers are soft and the pancetta is slightly crispy remove them from skillet using a slotted spoon and place them into a bowl. Then set the bowl aside to cool about 10 minutes.
- Crack the 8 eggs into a large bowl, then add the 3/4 cups of milk, 1/2 tsp of salt, 1/4 tsp of black pepper. Whisk until well combined then evenly pour into the muffin tin.
- To each egg bite add a sprinkle of green onion, and a bit of the red pepper/pancetta mixture using them all up.
- Top each egg bite with the 1/2 cup of mozzarella cheese.
- Place the muffin tin onto a baking sheet and place onto the middle oven rack.
- Bake for 30-35 minutes or until the egg bites are set.
- Once the egg bites are cooked through remove them to a cooling rack for 5 minutes then remove them gently from the muffin tin and place onto a cooling rack until cooled.
