Baked Eggs with Pancetta and Mushrooms

Published February 16, 2016

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Serves: 4


  • 8 eggs
  • 2 cups thinly sliced mushrooms
  • ½ bell pepper, chopped
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 10 oz chopped spinach (or any leafy greens)
  • 6oz pancetta
  • Coconut oil or butter
  • Sea salt and freshly ground black pepper



  • Preheat your oven to 450F.
  • Melt 1 tbsp. of cooking fat in a large skillet placed over a medium-high heat.
  • Stir in the red onions and garlic and cook until soft (about 4 minutes).
  • Add the mushrooms and bell pepper and cook until soft and tender (about 5 minutes).
  • Stir in the spinach and cook for another few minutes, until the greens are wilted, and season to taste with salt and pepper.
  • Spread the vegetables evenly across the bottom of a baking dish.
  • In the same skillet as before add the pancetta and cook, stirring, until the pancetta is browned and lightly crispy on the outside.
  • Sprinkle the pancetta over the vegetables in the baking dish.
  • Make 8 small holes in the mushroom and pancetta mixture. Gently crack the eggs into the holes and season to taste.
  • Bake in the oven until the egg whites are cooked and the yolks are just starting to set but are still runny, about 8 to 10 minutes.
  • Serve warm.


Note: You can always add more eggs for those who are hungry.

Recipe courtesy of PaleoLeap

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