Baked Egg Bites

Ingredients

• 1 tbsp butter, to coat mini-muffin pan
• 1 - 4 oz package pancetta
• 8 eggs
• ¼ tsp paprika
• ¼ tsp pepper
• ⅛ tsp Amoretti® Rosemary Oil Extract O.S.
• ⅛ tsp Amoretti® Oregano Oil Extract O.S.
• 2 scallions, finely diced (all of it, including green)
• ¼ cup finely diced red bell pepper
• 3 tbsp grated parmesan
• 3-4 tbsp four-cheese blend
• 10-12 fresh cilantro leaves

• mini-muffin tin with 24 individual muffin compartments

Directions

1. Preheat oven to 350°F.
2. Coat the inside of the mini-muffin tin compartments thoroughly with butter.
3. Fry the pancetta and drain on a paper towel.
4. Whisk the eggs, paprika, pepper, Rosemary Oil Extract, and Oregano Oil Extract until fully blended.
5. Drop ¼ tsp each of pancetta, scallion, and red bell pepper into each muffin compartment.
6. Pour in the egg mixture, filling three-fourths of each compartment.
7. Top each with ¼ tsp of parmesan and some of the four-cheese blend.
8. Tear apart cilantro leaves and sprinkle over the egg mixture.
9. Bake for 10 minutes.
10. Using a small spatula, remove egg bites from pan.
11. If not eating immediately, let cool completely before wrapping in an air tight container and chilling.

• Egg bites puff up in the oven and will deflate when cooling.
• These are great for a grab ‘n’ go snack or to pack for a school lunch.
• They can be warmed in the microwave or eaten cold.