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Savory croissant egg bites cooling in muffin tray

Savory Croissant Egg Bites

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Equipment

  • 1 Standard Muffin Pan Recipe makes 12 egg bites

Ingredients
  

  • 8 large eggs
  • 1/2 cup 2% milk
  • 1 tsp stone ground Dijon mustard any Dijon works
  • 6 stale mini croissants torn
  • 1/3 cup packed shredded Parmesan cheese
  • 4 oz pancetta diced
  • 1 small shallot finely diced
  • 1 heaping cup fresh spinach roughly chopped
  • 1 tbsp fresh chives chopped
  • 1 tsp fresh thyme
  • 1 tsp fresh oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp red pepper flakes roughly chopped
  • Avocado oil for greasing

Instructions
 

Prep Oven and Muffin Tray

  • Preheat your oven to 350°F.
  • Since we’re skipping cooking spray, generously grease each muffin cup with avocado oil using a paper towel or brush. Don’t skimp here—this helps everything release cleanly.

Cook the Pancetta, Shallot & Spinach

  • In a skillet over medium heat: saut pancetta until lightly crispy (about 5–6 minutes)
  • Add shallot and cook until softened (2–3 minutes)
  • Stir in spinach and cook just until wiltedLet any excess moisture cook off (this step matters), then set aside to cool slightly.

Build the Egg Bites

  • Divide evenly into your muffin tin:
  • Torn croissant pieces
  • Pancetta mixture
  • Parmesan cheese
  • Chives, thyme, and oregano
  • Gently mix within each cup so everything is evenly distributed.

Whisk the Egg Mixture

  • In a bowl, whisk together: Eggs, milk, Dijon mustard, salt, pepper, and chopped red pepper flakes until smooth and slightly frothy. Make sure mustard is fully incorporated without any streaks.

Fill and Bake

  • Pour the egg mixture into each muffin cup, filling about 3/4 full.
  • Bake for 18–22 minutes, or until centers are set, and the tops are lightly golden.
  • Let cool for about 5 minutes, then run a knife around the edges if needed and remove each egg bite from the muffin tin. Serve warm