Spring Vegetable Bread Pudding Muffins Recipe

Name: Spring Vegetable Bread Pudding Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0F. 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
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
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.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons olive oil, 8 ounces pancetta, diced, 4 ounces baby spinach, 1 cup frozen sweet peas, and more.

Yes, Spring Vegetable Bread Pudding Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spring Vegetable Bread Pudding Muffins

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