Ingredients

The following ingredients have 12 Servings
  • 5 eggs
  • 3/4 cup half and half
  • 3/4 cup freshly shredded sharp white cheddar cheese
  • 3/4 cup freshly shredded parmesan cheese
  • 1 cup finely chopped broccoli florets
  • 1 cup kale, rinsed, removed from stalks and chopped into small chunks
  • 1/2 cup diced pancetta (uncooked)
  • 1 Tbsp diced green onion
  • freshly ground salt and pepper (to taste)
  • 1/4 tsp red pepper flakes (optional)
  • a pinch of nutmeg (or a couple grinds of fresh)

Instruction

  • Preheat oven to 350˙F and spray a muffin pan with non-stick spray.
  • In a medium-sized mixing bowl, combine eggs and half and half and whisk together until fully combined.
  • Add in the seasonings, vegetables, cheese, and pancetta and stir together well.
  • Using an ice cream scoop, divide evenly among the 12 muffin pan holes. Top with more cheese if desired.
  • Bake in the oven 25-30 minutes, until the eggs are set and starting to get golden brown.
  • Remove and let cool slightly before removing from pan to cool completely.
  • Store in the refrigerator or freezer in an airtight container until ready to serve. Serve warm.