These Cheesy Mini Frittatas with Pancetta are so much fun! Super easy and quick to make, and because of their size, kids adore them! They are perfect for brunch buffets, party appetizers, and weekend breakfasts or dinners. These frittatas are a lovely and wonderful way to begin or end any day! If you don’t have pancetta available, you can use bacon!
One of my favorite meals to make is a frittata, especially when the flavor has been pumped up like today’s mini frittatas! They are delicious for breakfast, brunch, lunch, or dinner.
Frittatas are halfway between an omelet and a quiche. The fillings are stirred into the eggs like you do with a quiche instead of folded inside an omelet. But a frittata doesn’t have the crust that a quiche has so it is even easier to make. It is also a great way to use up leftover meats and vegetables you have on hand.
If you are gluten-free, today’s easy egg casserole is simple to make safe! Just watch the pancetta/bacon and seasonings for possible gluten ingredients. If you are watching your cholesterol, you can leave out half of the yolks and add four additional egg whites.
For a vegetarian version, leave out the meat, use oil to sauté the vegetables, and spray in the pan to help the eggs release. Just remember that all veggies should be cooked and cooled slightly before adding them to the eggs. I had a yellow squash in the fridge so that went in our frittatas along with some pancetta from the freezer and a red onion. If you don’t have pancetta, use bacon. If you have leftover cooked slender pasta, stir some of that into the eggs before cooking. There really is no limit to the variations you can come up with for this dish!
Since frittatas originated in Italy, if you want to take this in a more Italian direction, you can serve it with marinara sauce. If you like a little heat, add some red chili flakes to the sauce. For even more heat you can pass a bottle of Sriracha or other hot sauce at the table. If you like Mexican flavors, season with cumin and oregano and serve with a chunky salsa!
Today’s recipe calls for gruyere, Parmesan, and cheddar cheeses, but you can change that to anything else you love. If you like feta, you can use that or another goat cheese. Havarti and Manchego would also be lovely.
These cheesy mini frittatas with pancetta are an obvious choice for breakfast or brunch, but I like to make them for dinner too. When you’ve had a long, hard day at work and want something quick and easy for dinner, consider throwing together frittatas!
If you don’t want to make the mini version, you can make a single larger frittata in an oven-proof 10-inch (25 cm) skillet. Cook over medium heat until mostly cooked through then toss under the broiler to brown the top, melt the cheese, and cook through. It is done when the center registers 160°F (71°C) on an instant read thermometer. When done, slide out of the skillet and slice into wedges for serving.
Don’t forget to sprinkle some chopped chives or green onions over the top before serving for fresh contrast and color. Our eyes respond to colors, sending the signal to our brain that a delicious meal awaits. And this one certainly delivers!
If your kids don’t like vegetables, you can leave them out or substitute ones they will eat. Be sure to mince them very finely so they don’t show and you may fool your kids. Boost the seasonings slightly to make up for the lack of flavors from the veggies.
Cheesy Mini Frittatas with Pancetta are the best way to begin any day, a fun and different appetizer for parties, or a new spin on dinner. Give these little bites of pure flavor a try and you will get rave reviews! I served mine with salsa and they were wonderful!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Cheesy Mini Frittatas with Pancetta:
- Frittatas: pancetta/bacon, onion, bell pepper, zucchini or yellow squash, eggs, milk, Italian seasoning, oregano, salt, pepper, shredded gruyere or cheddar cheese
- Toppings: grated Parmesan, shredded cheddar or Colby cheese, green onions, cilantro, marinara or salsa (optional)
PRO Tip:
Use a nonstick muffin pan and spray it well with vegetable oil or butter the cups thoroughly. This will make sure your frittatas don’t stick and break as you remove them from the pan. You can lift them out by using a mini offset spatula.
PRO Tip:
Grated Parmesan rather than shredded shards of cheese will give you a nice coating on the top of the frittatas and let your shredded cheddar shine!
How to make Cheesy Mini Frittatas with Pancetta:
- Cook the pancetta or bacon until crispy; transfer to a paper towel-lined plate and crumble when cool enough to handle if needed. Cook the onions and bell peppers until softened then add the squash and cook another minute. Transfer to a large bowl, add the pancetta, and set aside.
- In another bowl, whisk together the eggs, milk, Italian seasoning, oregano, salt, and pepper. Add to the bowl with the pancetta and vegetables with 1/2 cup (57g) shredded cheese. Stir everything together.
- Spray a muffin pan well or butter the cups, then pour about 1/4 cup (59ml) of the egg mixture into each muffin cup. Sprinkle the tops with some Parmesan and finish with the remaining 1/2 cup (57g) shredded cheese. Bake at 350°F (180°C) for 19 to 22 minutes until the eggs are set and the center registers 160°F (71°C) on an instant read thermometer. Move the muffin pan to a wire rack to cool. Run a knife or offset spatula around each cup to loosen the frittatas. Let stand 5 minutes before removing from the pan. Serve topped with some chives and a little marinara sauce or salsa if desired.
PRO Tip:
If you are gluten free or cooking for someone who is, be sure you do NOT use a baking spray that contains flour! The frittatas would no longer be gluten-free!
PRO Tip:
If you prefer a Mexican flavor profile, leave out the Italian seasoning and replace it with 1 tsp ground cumin and keep the oregano in there too. Mix them into the beaten eggs before adding the meat and veggies.
PRO Tip:
If you want a dairy-free version, leave out the cheeses and spray the pan with vegetable oil spray. Replace the milk with water or vegetable broth. Boost your seasonings slightly to compensate for the loss of the cheese flavor. Cook time remains the same.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- Large skillet
- Mixing bowls
- Whisk
- 12-cup muffin tin
- Instant read thermometer
- Mini offset spatula
Gluten-Free Tips:
* Watch the pancetta and bacon you use, read the ingredients carefully to be sure there is no risk of gluten contamination. Look for gluten-free on the label and double check the ingredients list. My favorite bacon is from Niman Ranch – great flavor and safe to eat!
* If you are gluten-free beware of seasonings, especially spice blends, as they can contain gluten ingredients. The seasonings from McCormick and Penzeys are well marked, making it easy to spot possible gluten issues. If you have any questions, contact the manufacturer to check on their process and equipment used.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another kosher brand, or table salt, you will not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Cheesy Mini Frittatas with Pancetta (GF)
These Cheesy Mini Frittatas with Pancetta are so much fun! Super easy and quick to make, and because of their size, kids adore them! They are perfect for breakfast, brunch buffets, party appetizers, and weekend breakfasts or dinners. These frittatas are a lovely and wonderful way to begin or end any day!
Ingredients
Frittatas
- 1 cup (237ml) crumbled cooked cubed pancetta* or bacon * (about 6 to 8 slices)
- 1 medium onion, finely chopped
- 1 red bell pepper, very finely chopped
- 1 medium zucchini or yellow squash, very finely chopped
- 8 large eggs
- 1/4 cup (59ml) milk
- 1-1/2 tsp Italian seasoning *
- 1 tsp dried oregano
- 1/4 tsp kosher salt **
- 1/8 tsp ground black pepper
- 1/2 cup (57g) shredded gruyere or Monterey Jack
Toppings
- Sprinkling of grated Parmesan
- 1/2 cup (57g) shredded cheddar or Colby cheese
- Minced chives or chopped green onions, for garnish, optional
- Chopped cilantro, for garnish, optional
- Marinara sauce or salsa, optional
Instructions
1. Cook the pancetta in a large skillet over medium heat until cooked through and golden brown. Use a slotted spoon to transfer to a paper towel-lined plate then crumble if needed. Remove all but 2 tbsp of the fat in the skillet and add the onions and bell peppers, sauteing on medium until the onions begin to soften, about 4 to 5 minutes, stirring often. Add in the squash and cook another minute or two until lightly cooked, stirring often. Use a slotted spoon to transfer the vegetables to a medium-large bowl and spread them out. Let cool at least 5 minutes.
2. In another medium bowl, beat the eggs, milk, Italian seasoning, oregano, salt, and pepper until well blended. Add to the bowl with the pancetta and vegetables, and stir in 1/2 cup (57g) of the shredded cheese, stirring until well mixed.
3. Preheat the oven to 350°F (180°C). Spray a 12-cup muffin pan generously with vegetable oil cooking spray. Do NOT use one with flour in it if you are gluten free! Or you can butter the cups if you prefer. Pour about 1/4 cup (59ml) of the egg/vegetable mixture into each cup, preferably using a dry measuring cup (without a spout). Sprinkle all the tops with some grated Parmesan then add the remaining 1/2 cup (57g) shredded cheese, or as needed, divided between the 12 muffin cups.
4. Bake 19 to 22 minutes, spinning the pan halfway through for even baking, or until the eggs are just set and an instant read thermometer registers about 160°F (71°C) in the center. There will be a slight wobble in the center when the pan is gently nudged. Transfer the pan to a wire rack. Run a small knife or offset spatula around each frittata to loosen them. Let stand 5 minutes to gently finish baking before using the offset spatula to help you remove them from the pan. Serve topped with some chives and a little marinara sauce or salsa on the side, if desired.
5. Best on the day they are made, they do reheat well in the microwave. Store leftovers, covered, in the refrigerator.
Recipe found at www.theheritagecook.com
Notes
* If you are gluten-free beware of seasonings, especially spice blends, as they can contain gluten ingredients. The seasonings from McCormick and Penzeys are well marked making it easy to spot possible gluten issues.
** My preferred brand of kosher salt is from Diamond Crystal. https://amzn.to/4iuTMac If you use Morton’s, another kosher brand, or table salt, you will not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe by McCormick Kitchens
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 256Total Fat: 21gSaturated Fat: 9gUnsaturated Fat: 12gCholesterol: 162mgSodium: 247mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 12g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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