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

These savory muffins, similar to mini frittatas, are the perfect size for breakfast or brunch, and they make an easy appetizer, too. Pair them with a green salad.

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.