Spring Vegetable Bread Pudding Muffins
Ingredients
- 2 teaspoons olive oil ⓘ
- 8 ounces pancetta, diced ⓘ
- 4 ounces baby spinach ⓘ
- 1 cup frozen sweet peas
- 1 pound multigrain bread loaf, crusts removed, cut into 1-in. cubes ⓘ
- 4 ounces goat cheese, crumbled ⓘ
- 1 tablespoon finely chopped fresh dill ⓘ
- 1 tablespoon finely chopped fresh mint
- 3 large eggs ⓘ
- 1 cup whole milk ⓘ
- 1 teaspoon kosher salt ⓘ
- 1/2 teaspoon black pepper ⓘ
Instructions
- Preheat oven to 350°F. Cook oil and pancetta in a large skillet over medium, stirring occasionally, until pancetta is crispy, about 10 minutes. Using a slotted spoon, transfer pancetta to a plate lined with paper towels to drain; reserve drippings in skillet. Add spinach to skillet; cook, stirring often, until wilted, about 1 minute. Transfer spinach to a large bowl. Add peas to skillet; cook, stirring often, until warmed through, about 1 minute. Add peas to spinach.
- Add bread, goat cheese, dill, mint, and two-thirds of the pancetta to spinach mixture; stir to combine. Whisk together eggs, milk, salt, and pepper in a separate bowl. Add egg mixture to bread mixture; stir until well combined.
- Lightly coat a 12-cup muffin pan with cooking spray. Spoon about 1/2 cup bread mixture into each prepared muffin cup. Top evenly with remaining pancetta. Bake in preheated oven 25 minutes. Transfer pan to a wire rack; cool 15 minutes. Remove muffins from pan.
Nutrition & Diet Analysis (per serving)
759
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).