Description
Springtime is here and these Mini Frittatas in a Jar with Asparagus & Pancetta recipe are a delicious idea for your Easter brunch or Mother’s Day brunch.
Ingredients
- 8 ounces asparagus (thin stalks)
- 4 ounces diced pancetta
- 12 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup shredded Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 1/2 cup Italian Seasoned Breadcrumbs
- 2 1/2 tablespoons butter (melted)
Instructions
- Spray 9 canning jars (wide mouth – 4 ounce size) with cooking spray or grease lightly with butter. Place jars, evenly spaced, on a baking sheet.
- Cut tough ends off of asparagus and discard. Cut remaining stalks into approximately 1/4″ pieces. In a skillet over medium heat, cook pancetta until beginning to get crispy and completely cooked. Remove from heat and with a slotted spoon, remove pancetta to a bowl. Drain off all but 1 tablespoon of grease. Over medium heat, cook asparagus in grease over medium heat until tender-crisp, about 3 minutes.
- In a large bowl, lightly beat the eggs with the salt, pepper, and milk. Whisk the cheeses into the eggs.
- In a small bowl, combine breadcrumbs with butter.
- Preheat oven to 375 degrees F.
- Spoon about 1 tablespoon of breadcrumb mixture into the bottom of each canning jar. Gently press mixture down. If any excess breadcrumbs remain, divide remaining amount between all jars. Pour approximately 1/3 cup of egg mixture into each canning jar, directly on top of the breadcrumbs. Top egg of each canning jar with about 1 tablespoon asparagus, followed by 1 teaspoon of pancetta. Once again, if any is left after filling all cups, divide among jars.
- Bake in oven for approximately 10-15 minutes, or until top is browned and a knife comes out clean when stuck in the middle of one of them.
Notes
–1 cup of shredded Italian cheese blend (that contains mozzarella and Parmesan cheese) can be substitute for the individual cheese ingredients.
–If you prefer, you can make this recipe without the breadcrumb layer. Simply skip the breadcrumb and butter ingredients/steps.
–I recommend keeping to 1/3 cup egg mixture in your jars, but you may find that you have a small amount of egg mixture leftover after filling all jars. If you wish, you may add the remaining mixture to jars, but the mixture may bubble over more.
–These frittata in a jar are intended to be consumed after cooking. Due to the egg puffing up higher than the edge of the jar, it usually won’t work to put the lid/ring back on the jar for storing in the refrigerator. If you wish to do this, you will want to use less egg and/or asparagus.
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
