<p>I tried a new breakfast dish this weekend that was in my news feed, Pancetta egg cups. You line a greased muffin tin or ramekin with pancetta and bake at 375 for 8 minutes, add hash brown and egg to fill, season and bake for an additional 8-10 minutes. I didn’t have pancetta, so used Canadian bacon. I also substituted the hash browns with mushrooms, spinach and a little cheese. I had to bake for 12-15 minutes after filling, but didn’t want the egg runny. It was delicious and filling enough that my husband didn’t miss his usual breakfast carbs.</p>