Mini Frittatas in a Jar with Asparagus & Pancetta Recipe (2024)

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Springtime is hereand these Mini Frittatas in a Jar with Asparagus & Pancettarecipe are a delicious idea for your Easter brunch or Mother’s Day brunch.

Mini Frittatas in a Jar with Asparagus & Pancetta Recipe (1)

Can you believe it’s just over 2 weeks until Easter? I knew it was coming, but I didn’t realize it was so soon.

I usually like to decorate about a month before any given holiday, but I’ve been so slow with Easter. David is the designated get-down-the-holiday-stuff person and he brought me in one box today so I could put a few things up. But, when I opened the box, most of the space was filled with Easter baskets. EIGHT of them. Please tell me why we have 8 Easter baskets? We have 4 kids and we put together 4 baskets each year. I can’t even remember when I bought them.

While I might not be the best at getting the holiday decorations up on time, one thing I’ve got covered is the holiday menu planning. Our Easter menu is pretty well set, and ohhhh yesss…I can’t wait! Makes me hungry just thinking about it.

While most of my cooking on Easter Sunday will be for dinner, I do have a few things planned to enjoy for brunch after the kids hunt their Easter eggs. Today I’m sharing one of them:Mini Frittatas in a Jar with Asparagus & Pancetta. I think these frittatas are so perfect for Easter brunch — not only do the ingredients say Spring, but they are baked AND served right in the jars which are so much more fun than eating something on a plate (not to mention: less to clean up). Oh, and best thing yet — the name! FRITTATA! If I had a favorite word, frittata would probably definitely be one of my top favorites.

These frittatas are made witheggs, of course, and several other delicious ingredients: asparagus, diced pancetta, parmesan cheese, and breadcrumbs.

The eggs are beaten and Parmesan cheese is added to them.

Breadcrumbs are combined in a bowl with some melted butter and pressed into the bottom of each 4 ounce canning jar. Then, egg mixture is poured in each, and finally they are topped with some of the asparagus and pancetta.

They are baked in the oven and when they are finished, you’ll have your cute, little puffy frittata! Won’t those be fun to eat on Easter morning?

Mini Frittatas in a Jar with Asparagus & Pancetta Recipe (7)

Here’s the complete recipe for you to print. If you aren’t ready to make it yet, but want to save it for later, I would recommend pinning it to one of your Pinterest boards by clicking this red “Pin It” button: Mini Frittatas in a Jar with Asparagus & Pancetta Recipe (8)

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Mini Frittatas in a Jar with Asparagus & Pancetta Recipe (9)

Mini Frittatas in a Jar with Asparagus & Pancetta Recipe

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4.8 from 5 reviews

  • Author: Brandie Valenzuela
  • Yield: 9 jars 1x
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Description

Springtime is hereand these Mini Frittatas in a Jar with Asparagus & Pancettarecipe are a delicious idea for your Easter brunch or Mother’s Day brunch.

Ingredients

Scale

  • 8 ounces asparagus (thin stalks)
  • 4 ounces diced pancetta
  • 12 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese
  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup Italian Seasoned Breadcrumbs
  • 2 1/2 tablespoons butter (melted)

Instructions

  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.
  2. Cut tough ends off of asparagus and discard. Cut remaining stalks into approximately 1/4″ 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.
  3. In a large bowl, lightly beat the eggs with the salt, pepper, and milk. Whisk the cheeses into the eggs.
  4. In a small bowl, combine breadcrumbs with butter.
  5. Preheat oven to 375 degrees F.
  6. 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 1/3 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.
  7. 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.

Notes

–1 cup of shredded Italian cheese blend (that contains mozzarella and Parmesan cheese) can be substitute for the individual cheese ingredients.

–If you prefer, you can make this recipe without the breadcrumb layer. Simply skip the breadcrumb and butter ingredients/steps.

–I recommend keeping to 1/3 cup egg mixture in your jars, but you may find that you have a small amount of egg mixture leftover after filling all jars. If you wish, you may add the remaining mixture to jars, but the mixture may bubble over more.

–These frittata in a jar are intended to be consumed after cooking. Due to the egg puffing up higher than the edge of the jar, it usually won’t work to put the lid/ring back on the jar for storing in the refrigerator. If you wish to do this, you will want to use less egg and/or asparagus.

  • Category: Breakfast
  • Method: Baking
  • Cuisine: Italian

Recipe Card powered byMini Frittatas in a Jar with Asparagus & Pancetta Recipe (10)

Mini Frittatas in a Jar with Asparagus & Pancetta Recipe (11)

I hope you enjoy my Mini Frittatas in a Jar! I’d love to hear how you like them…and if you have other ingredients you love in frittatas, leave me a comment. I can always use new ideas.

Disclosure: I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser.

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Comments

  1. Kippi says

    Yum, this looks delicious. Pinned!
    Happy spring, Kippi #kippiathome

    Reply

  3. Jhuls | The Not So Creative Cook says

    Ahhh! I love this idea! Such a cute and delicious breakfast to enjoy! Thanks for sharing at Fiesta Friday party!

    Reply

  5. Miz Helen says

    We sure enjoyed featuring your awesome post at Full Plate Thursday, and thanks so much for sharing it with us!
    Come Back Soon!
    Miz Helen

    Reply

  6. Teresa says

    I think your mini frittatas look delicious and I’ve featured you this week on Party in Your PJ’s! I’ve shared on all my social media. Thank you for sharing them with us!

    Reply

  7. Kerryanne says

    Undoubtedly, the perfect Easter brunch meal and I hope the day was fun for all.
    Thank you for linking up this yummy recipe at Create, Bake, Grow & Gather this week. I’m delighted to be featuring your frittata in a jar recipe at the party at Shabby Art Boutique tomorrow night. Pinning too!

    Reply

  8. Shirley Wood says

    Such a fun way to serve breakfast and scrumptious too! This post is featured at Merry Monday this week! Thanks for sharing with us, see you next week. Pinned.

    Reply

  9. Jann Olson says

    So yummy, and I love that they are baked right in the jars! Thanks for sharing with SYC.
    hugs,
    Jann

    Reply

  10. Teresa says

    These are not only cute as can be, but look and sound so delicious! Thank you for sharing with us on Party in Your PJ’s!

    Reply

  11. Sheri says

    Holy smokes, this looks yummy! Pinned! Thanks for sharing at the To Grandma’s House We Go DIY, Crafts, Recipes and More Link Party. Hope to see you again this week!

    Reply

  12. Angie | Fiesta Friday says

    That is such a smart idea! I’m going to borrow it for my next potluck, thanks! And thanks for sharing with Fiesta Friday Link Party. We love having you! ????

    Reply

  14. Sandra L Garth says

    This looks so good and I’d love to have one right now!

    Reply

  15. Karly says

    I love everything about these! Great idea!!! Thanks for linkin’ up with What’s Cookin’ Wednesday!

    Reply

  17. Miz Helen says

    I love this combination for Frittatas! Hope you have a fantastic weekend and thanks so much for sharing with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  18. Melissa says

    These are adorable and look delicious! Thanks for sharing your recipe at the Family Joy Blog Link Party this week.

    Reply

  19. Kim~madeinaday says

    This looks so yummy! Thank you for sharing on Merry Monday! Have a great week! Sharing on G+.
    Kim

    Reply

  20. Christine says

    Those look amazing! Thanks for sharing his at the DI & DI Link Party.

    Reply

  21. Christine | Mid-Life Croissant says

    Love asparagus and pancetta and have NEVER put them together!! Massive oversight that must be rectified immediately. Thanks for sharing at #SaucySaturdays.

    Reply

  22. Frugal Hausfrau says

    Do these ever look good! Thanks for sharing this with us on Throwback Thursday!

    Mollie

    Reply

  23. Jess says

    This looks divine, totally pinning! Have a great day 🙂 xo

    Reply

  24. Hilary says

    These are definitely one of my favorite posts from this week! Thank you so much for linking up to the Best of the Blogosphere Linky Party this week! We look forward to seeing your post this week!

    Reply

  25. Anne says

    What a great idea for make ahead breakfast to use mini mason jars! I didn’t know they were oven proof.

    Reply

  26. Heidi says

    Love this idea and your frittatas look delish!

    Reply

  27. Emily @ mommysnotperfect.com says

    These would look great on the table for Easter Brunch and would make it look like I spent all day making them but in reality, they’re really simple 🙂 Pinned!

    Reply

  29. Kim says

    I love these!!! I love frittatas but never thought to make them in a jar! How fun for a picnic! Thank for sharing!

    Reply

  30. Carlee says

    What a fun idea! I wish I had a ton of those little canning jars so I could do these for my Easter open house!

    Reply

  31. Jill says

    I made these and they turned out wonderful! They make a stunning presentation. I made them in my ramekins instead of the jars. Just bought the ingredients to make them for my daughter and family who are coming to visit for the weekend. This is a new favorite and works for breakfast/brunch/lunch or dinner! Thanks for sharing!

    Reply

    • Shannon says

      I want to serve them this way for a bridal shower, but I don’t want to remove them from the ramekin but I’m afraid they would be too hot for guests to hold.. did you leave them in the ramekin when serving?

      Reply

  33. Arjun says

    This look delicious. I am always looking to incorporate asparagus in food. This is nice recipe with it.

    Reply

  34. Marlene @Nosh My Way says

    Ohm goodness. They are so adorable. I hope you don’t mind that I shared them on Sulia. These would be a perfect recipe for any brunch potluck. I can’t wait to give them a try..

    Reply

    • brandie says

      I don’t mind at all…thank you so much, Marlene!

      Reply

      • Anita says

        do you think it would work with out he bread crumbs??

        Reply

      • Laura says

        Can I prep these the night before and then place the in the oven the next morning? thanks…

        Reply

Mini Frittatas in a Jar with Asparagus & Pancetta Recipe (2024)

FAQs

How do you make a frittata not soggy? ›

If meat and vegetables figure into your frittata, cook them in the pan before you add your eggs—and I leave mine ever so slightly underdone. That way, they don't get soggy when they keep cooking in the oven (and I tend to like my vegetables with a little “bite” anyway, but it's a personal preference).

See More ›
How do you keep frittata fluffy? ›

Tips for Fluffy Eggs

Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.

Learn More ›
Is my frittata cooked? ›

Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.

Keep Reading ›
When making a frittata, which ingredient should be pre-cooked prior to adding it to the egg mixture? ›

Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.

Learn More ›
Why is my frittata not setting? ›

If the center is still liquid, you've got to cook longer. If it's almost set, cook the frittata a few more minutes, then remove it. As long as the frittata is still in the hot pan, it will continue to cook. That's why it's important to pull the dish from the oven as soon as it reaches that "set" stage.

Explore More ›
What is the frittata formula? ›

The Frittata Formula

Frittatas are incredibly simple. For every six large eggs, you'll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options.

Learn More ›
What kind of pan is best for frittata? ›

Use a cast-iron skillet.

The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.

Keep Reading ›
How to tell when frittata is done? ›

The eggs should be cooked through, not runny and a knife should come out clean when inserted into the centre. You can also give the skillet a gentle shake to determine if it is done; a runny frittata will jiggle when you shake the skillet.

Find Out More ›
What goes well with frittata? ›

Classic sides for a frittata include a fresh green salad, fruit salad, crispy potatoes and/or some fresh bread, scones or toast. Bacon, ham or sausage are also popular side dishes. In Italy and Spain, frittata is often cooled to room temperature and served as a snack or antipasti.

Keep Reading ›
What size pan is best for frittata? ›

It's important to pull it from the oven before it's completely finished. The size of your pan is important- general rule of thumb- a 12 egg frittata should ideally be cooked in a 11-inch pan, a 6 egg frittata should be cooked in a 9-inch pan.

Learn More ›

Should you flip a frittata? ›

Pre-seasoning the eggs with salt helps them retain moisture during cooking. Cooking the vegetables in batches gives us more control over their texture. Keeping the cheese in large chunks gives us oozy pockets in the frittata. Flipping the frittata ensures a creamy, dense center.

Read More ›
Why does my frittata stick to the pan? ›

The skillet is not properly seasoned: Cast-iron skillets need to be seasoned with oil to create a non-stick surface. If the skillet is not properly seasoned, the eggs will stick to the surface. The skillet is too hot: If the skillet is too hot, the eggs will cook too quickly and stick to the surface.

See Details ›
How do you keep frittata from burning on the bottom? ›

I keep a lower heat to try to keep the bottom from burning. I strongly suggest using a nonstick or well-seasoned cast iron pan (I LOVE this pan - crisps, frittatas, casseroles, the best)…or the whole thing can be baked in a well greased, oven-proof dish.

Find Out More ›
Why is my frittata spongy? ›

A good frittata should have the texture of custard: trembling and barely set. An over-baked frittata, in contrast, will have all the textural appeal of a kitchen sponge (and its interior will look strikingly similar).

View Details ›
How do you know when to flip a frittata? ›

Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

See Details ›
How do you make eggs less soggy? ›

Firstly, always cook scrambled eggs over low to medium heat and never high heat. This is sometimes counterintuitive as we have been conditioned to think of scrambled eggs as a "quick" breakfast. But as it turns out, cranking up the heat to cook eggs makes them wet and soggy.

View Details ›
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