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We hope you got benefit from reading it, now let’s go back to oven baked omelette muffins - pancetta, leek and broccoli recipe. To cook oven baked omelette muffins - pancetta, leek and broccoli you need 13 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli:

1. Prepare 4 eggs
2. Provide 70 g Pancetta - approx
3. You need Broccoli - approx 1/3 spear
4. You need 1 leek
5. Use 1 garlic clove
6. Take 2 handfuls cheese
7. Get 3 tbsp milk
8. Get Salt and pepper
9. Prepare Olive oil
10. You need Butter - for the muffin tray
11. Get Utensils
12. Get Muffin tray
13. Get Whisk (or fork)

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.

We have a scrambled egg breakfast muffins on our blog and they cook for. Sour cream and milk make these oven baked eggs extra fluffy. Melted cheese completes this easy breakfast treat. Resulted in a rich, creamy egg dish. I was the only one eating so I scaled this down to one serving and baked it in a large ramekin.

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