Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli
Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, oven baked omelette muffins - pancetta, leek and broccoli. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is something which I’ve loved my whole life. They’re nice and they look fantastic.

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli. And adding different food items when it works it's so nice together#Onerecipeonetree#Breakfast#Lunch#workingfromhome. Sour cream and milk make these oven baked eggs extra fluffy.

To begin with this particular recipe, we must first prepare a few ingredients. You can have oven baked omelette muffins - pancetta, leek and broccoli using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli:
  1. Get 4 eggs
  2. Make ready 70 g Pancetta - approx
  3. Take Broccoli - approx 1/3 spear
  4. Get 1 leek
  5. Make ready 1 garlic clove
  6. Take 2 handfuls cheese
  7. Get 3 tbsp milk
  8. Take Salt and pepper
  9. Prepare Olive oil
  10. Take Butter - for the muffin tray
  11. Get Utensils
  12. Get Muffin tray
  13. Make ready Whisk (or fork)

Meanwhile, place the baking dish in the oven to warm through. Now add the leeks and the rice to the saucepan, stirring them around to get a good coating of Like soufflés, risottos won't wait, so serve presto pronto on warmed plates and sprinkle with the crispy pancetta and the extra grated Pecorino. Loaded Baked Omelet Muffins are perfect to make ahead for the week! Omelet muffins are perfect for meal prep.

Steps to make Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli:
  1. Preheat the oven. Chop up the leek and broccoli into small pieces.
  2. Add 1 tbsp olive oil to the pan, followed by the pancetta, leek and broccoli. Heat on a low heat for 5-10 mins, until the pancetta is cooked and the veg softened. Do not allow it to brown. Once nearly cooked, add in a crushed clove of garlic and stir in. Once done, set aside.
  3. Meanwhile, lightly butter the muffin to pan to make removing them easier later on.
  4. Add 4 eggs to a bowl, preferably one with a pouring spout if you have one. Whisk for 30 seconds. Add a handful of cheese and the milk and whisk to mix.
  5. Add the pancetta and veg. Whisk to stir. Season with salt and pepper. Stir.
  6. Pour the mixture into the muffin trays.
  7. Top with more cheese.
  8. Cook in the oven at 170c for approx 25 mins, until they are firm and the cheese is golden.
  9. Leave to cool for 5 mins (this makes them easier to remove) and serve.

Make them ahead and freeze or refrigerate the rest. Add chopped cooked chicken sausage and cheddar cheese. Try my Broccoli and Cheese Egg Muffins. Sprinkle with a handful of grated Cheddar and bake for another minute. Feel free to add your own favorite.

So that is going to wrap this up for this special food oven baked omelette muffins - pancetta, leek and broccoli recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!