I used to make this in a muffin tin but that proved to be extremely problematic to clean. I decided to try it in a casserole dish lined with the pancetta for easy removal. I found this method much easier.
You could switch up the recipe and omit the cheese and/or bacon, add some veggies (however, I don't believe in eating vegetables for breakfast). Play around with it, make it your own!
Cook 4-5 strips of bacon. I cook my bacon in my toaster oven: line the toaster oven pan with aluminum foil, and lay the bacon flat without overlapping the pieces, bake it for 30 minutes at 400 degrees, and then put bacon on paper towel to drain. Let the oil cool and throw away in the trash. No messy pan to clean and no splattering on the stove top. Shred 4 oz. or so of your favorite cheese, I use extra sharp cheddar.
Line a baking dish (glass works well) with pancetta rounds. Try to have as much of the pan covered as possible, usually I can use nine pieces, but for some reason I had to use more this time around. So sad...
Put eggs in a bowl to get ready for mixing. I use one egg per servings that I plan to get out of it. For this pan I know I'm going to cut it into nine squares so I used nine eggs.
Mix eggs, cheese, and about 1 cup of milk, and anything else you want to include all together. At this point you can add pepper a (no salt is needed or it will be really salty with the pancetta and bacon. I have mixed the bacon in to this dish before, but chose to sprinkle it on for a more even distribution.
Pour your egg and cheese mixture over the pancetta in your dish. Sprinkle on the bacon if you opted not to put it into the egg mix.
Bake at 375° for 45-50 minutes or until puffed up and golden on top. Let pan cool for at least 10 minutes before cutting.
Cut your casserole into squares, and package individually for and easy grab and go breakfast. These will last up to a week when refrigerated. When you're ready to eat, microwave on high for 30 seconds.
You're awesome!
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