Mini Frittatas in a Jar

Give Mom that loving feeling first thing in the morning with these perfect frittatas!

Ingredients
8 ounces asparagus, thin stalks
4 ounces diced pancetta
12 large eggs
¼ cup milk
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded Italian cheese
½ cup Italian Seasoned Breadcrumbs
2½ tablespoons butter, melted


Directions
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 ¼" 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 ⅓ 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.

 

 

Read the original article by Home Cooking Memories

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