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ITALIAN OMELETTE BRUNCH CUPS




Source of Recipe


Janey
ITALIAN OMELETTE BRUNCH CUPS

FILE - ITALIAN OMELETTE BRUNCH CUPS

Serves 6

Individual egg cups with a panko
crumb coating are filled with crispy
pancetta, mushrooms, and a creamy
sauce, then topped with sour cream
and fresh basil.

INGREDIENTS:

3 Tbsp Butter, softened
¼ cup Italian Panko Bread Crumbs
4 oz Diced Pancetta
4 oz Coarsely Chopped
Baby Bella Mushrooms
8 Large Eggs
½ cup Philadelphia Italian Cheese &
Herb Cooking Creme
1 Medium Tomato, diced; divided
1 Green Onion, chopped
1/2 cup Sour Cream, for garnish
1 Tbsp Chopped Fresh Basil, for garnish

DIRECTIONS:

Preheat oven to 350ºF.
Coat 6 jumbo size muffin cups with the
3 tablespoons butter; coat with bread crumbs.

Place pan in refrigerator to chill.
In small skillet, over medium heat,
fry pancetta for 3 to 5 minutes, or until
crisp. Remove from skillet with slotted
spoon to a paper towel-lined plate.

Add mushrooms to same skillet; sauté until
mushrooms just start to soften, about 2 minutes.
Remove with slotted spoon to paper
towel-lined plate; set aside. In large bowl,
whisk the eggs and cooking cream.
Reserve 2 tablespoons of the chopped
tomato for garnish.
Fold the pancetta, mushrooms, onion, and
remaining chopped tomato into egg mixture.
Divide egg mixture evenly among chilled
muffin cups. Bake for 20 to 30 minutes or
until eggs are set. They will sink slightly
when removed from oven.
Let set 5 minutes before removing from
muffin cups. Top each with a dollop of sour
cream; sprinkle with reserved chopped
tomatoes and chopped basil.

HELPFUL TIPS:
This recipe would also make a great luncheon
recipe. Serve with fresh fruit, warm rolls and
butter flavored with Italian herbs - or if you
would like something on the sweeter side,
honey flavored butter.