I don’t really know what to call these things. They’re kinda like mini frittatas, or mini quiches without the crust, or egg muffins, or souffles. Whatever they are, they’re darn right delicious. Giada never disappoints. Did you see the episode when she got to cook for Will & Kate?? How awesome is that! One of my friends thought she was trying to hit on Prince William by “accidentally” leaning over to show him her assets while serving. I don’t know about that, I mean who wouldn’t want to impress the Prince but her husband designs clothes for Anthropologie! I think I would take a free anthropologie wardrobe over royalty. Yes, definitely. I couldn’t handle the paparazzi but I could totally handle endless, adorable clothes.


  • Non-stick cooking spray
  • 1 TB extra-virgin olive oil
  • 4 ounces thinly sliced pancetta, diced into 1/2-inch pieces
  • 2 shallots, chopped
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • Two 1/2-to-3/4-inch-thick slices country-style bread, cut into 1/2-inch cubes (about 4 cups)
  • 6 large eggs, beaten, at room temperature
  • 2 cups fresh spinach, chopped
  • 1 1/2 cups grated Gruyère (6 ounces)
  • 1/4 cup milk, at room temperature


1. Preheat the oven to 400 degrees. Spray a 12 muffin pan with non-stick spray. Set aside. 

2. Heat the olive oil in a medium skillet over medium high heat. Add the pancetta and cook until browned and crispy, about 6 minutes.  Remove the pancetta using a slotted spoon and drain on paper towels.

3. Add the shallots, salt and pepper to the same skillet, and cook over medium-high heat until soft, about 3 minutes.

4. In a medium bowl, mix together the cooked pancetta, shallots, bread, eggs, spinach, Gruyère and milk until well combined and moistened throughout

5. Divide the mixture evenly between the muffin tins.  Bake until golden brown and bubbly, about 20 – 25 minutes.

6. Allow to cool at room temperature for about 20 minutes, then use a paring knife to  loosen the edges and unmold onto serving plates. Serve warm or at room temperature.


Source: Adapted from Giada De Laurentiis