Whole 30 Breakfast- Pancetta and Egg Muffin Cups

whole 30 breakfast muffin cups

As you well know by now, I love any meal I can cook ahead of time! However, breakfast prep holds a special place in my heart. With two small children, it’s HARD to find the time to cook in the morning. These muffin cups are perfect for us. They have a great pack of protein, veggies, and nutrients to last us until lunch and they can be made on the weekends and simply reheated in the mornings. 




You can add ANY veggies to these eggs cups and you can use bacon instead of pancetta if you prefer! For our whole 30 breakfast, just make sure that the bacon is sugar and nitrate free! 

We have some picky eaters in my house so our muffins vary. The ones made for me include mushrooms, bell peppers, spinach, and onions while the ones for my husband and kiddos are just egg and onion! Get creative! We also really like to add roasted red peppers into the mix, sweet potatoes, whatever veggies I have on hand. 

Once these are cooked, pop them in some tupperware or ziploc and keep them in the fridge for up to 5 days. These freeze well too and can be kept in the freezer for up to a month! 

Whole 30 Pancetta Egg Muffin Cups
Serves 4
Whole 30 compliant Quick and easy make ahead breakfast! Get creative- add any veggies you have on hand into this great breakfast!
Write a review
Print
Prep Time
4 min
Cook Time
25 min
Total Time
29 min
Prep Time
4 min
Cook Time
25 min
Total Time
29 min
456 calories
20 g
593 g
28 g
31 g
10 g
450 g
783 g
10 g
0 g
15 g
Nutrition Facts
Serving Size
450g
Servings
4
Amount Per Serving
Calories 456
Calories from Fat 251
% Daily Value *
Total Fat 28g
43%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 593mg
198%
Sodium 783mg
33%
Total Carbohydrates 20g
7%
Dietary Fiber 4g
18%
Sugars 10g
Protein 31g
Vitamin A
57%
Vitamin C
106%
Calcium
14%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 eggs
  2. 12 Pancetta rounds
  3. Ghee
  4. *Hungry Mommy version*
  5. finely diced mushroom
  6. finely diced onion
  7. finely diced bell pepper
  8. *Kid friendly Version
  9. Finely Diced Onion
  10. *Southwestern Scramble*
  11. halved cherry tomatoes
  12. green onions
  13. cilantro
  14. *Italian Style*
  15. finely diced onion
  16. chopped parsley
  17. halved cherry tomatoes
Instructions
  1. Preheat oven to 350
  2. Partially cook the pancetta in a frying pan until soft and somewhat translucent
  3. great muffin cups with ghee
  4. place one pancetta round in each cup
  5. break open 1 egg into each pancetta crusted cup
  6. place desired veggies on top of each egg cup
  7. Bake at 350 for 20 minutes or until muffins are set in the middle
beta
calories
456
fat
28g
protein
31g
carbs
20g
more
The Hungry Mommy http://thehungrymommy.com/
I hope you love this whole 30 breakfast option as much as I do! If you want to join in on our January Whole 30 Meal Plan, now’s the time!