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