Cheesy Italian Muffins with Pancetta
Diced Pancetta

Diced Pancetta

Our diced pancetta makes for a quick and easy way to add a little “Italian bacon” to any recipe! A few minutes in the frying pan and you’re ready to top any salad or soup, or try adding it to any of your favorite dishes for a little extra flavor.

Uncured Diced Pancetta

Uncured Diced Pancetta

Our diced pancetta makes for a quick and easy way to add a little “Italian bacon” to any recipe! A few minutes in the frying pan and you’re ready to top any salad or soup, or try adding it to any of your favorite dishes for a little extra flavor.

Cheesy Italian Muffins with Pancetta

Servings: 12 Muffins

Course: Breakfast


Ingredients

3 large flour tortillas

1 pkg (4 oz) Fiorucci Diced Pancetta, cooked

1/2 cup chopped roasted red pepper

1/3 cup crumbled goat cheese

1/4 cup chopped green onion

5 eggs

1/4 cup milk

1/4 cup grated Parmesan cheese

1/4 tsp pepper

Directions

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

 

  1. Preheat oven to 400°F. Cut out twelve 4-inch rounds from tortillas; press into 12 muffin cups. Bake for 3 to 4 minutes or until lightly crisped but not browned.

 

  1. Divide pancetta, red pepper, goat cheese and green onion among tortilla cups.

 

  1. Whisk together eggs, milk, Parmesan and pepper; divide evenly among tortilla cups. Bake for about 15 minutes or until filling is set.

 

Tip: To cook pancetta, heat large skillet set over medium heat. Sauté pancetta for 5 to 8 minutes or until golden and crispy. Drain on paper towels.