Mini Frittatas in a Jar with Asparagus & Pancetta

By barbsjustagirl

A great brunch recipe

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 package Kraft Fresh Take - Italian Parmesan variety
• 2 1/2 tablespoons butter, melted

Details

Servings 9
Preparation time 15mins
Cooking time 25mins
Adapted from homecookingmemories.com

Preparation

Step 1

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 in the Parmesan cheese from the Kraft Fresh Take into the eggs.
In a small bowl, combine Kraft Fresh Take 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. If using a larger jar, 8 oz., I baked for 25 minutes.