These family favorite muffins come in handy anytime we have company for brunch or need a quick something to take to a Breakfast event. My daughter often has a breakfast even with her Mary Kay ladies and these Muffins are a HIT every time. She never brings home left overs!
Pancetta Frittata Muffins
(Makes 12 Muffins)
8 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
1/4 cup Romano cheese
6 ounces diced pancetta
5 ounces smoked mozzarella cheese diced
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup finely chopped fresh, italian, flat-leaf parsley
2 cloves garlic minced
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
Preheat oven to 375 F. Spray a standard sized 12 cup muffin tin with cooking spray
Add the eggs, milk, cream, and mascarpone to a blender and blend until well combined. Pour the mixture to a large bowl. Add the Romano, pancetta, smoked mozzarella, grated Parmigiano, parsley, garlic, salt, pepper, and nutmeg, Stir the ingredients to combine.
Using a small ladle, divide the mixture evenly into each of the 12 muffin cups filling to the top with the liquid. It’s a little messy filling the cups, but don’t worry it’s worth it!
Bake until firm and cooked through, 30 to 35 minutes. Allow to cool for a couple of minutes and remove from tin.
Make ahead tip: To freeze, allow muffins to cool completely on a wire rack then wrap individually in saran and place in a freezer baggie for up to 2 weeks. To serve, place frozen muffins on a cookie sheet and place in 350F oven for 15-20 minutes until heated through.
Serve with fresh grated Parmesan cheese.