Spring Vegetable Bread Pudding Muffins

12 ingredients
3 steps

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

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.

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