Spring Vegetable Bread Pudding Muffins

1. 1

   Preheat oven to 350u00b0F. Cook oil and pancetta in a large skillet over medium, stirring occasionally, until pancetta is crispy, about 10 minutes. Using a slotted spoon, transfer pancetta to a plate lined with paper towels to drain; reserve drippings in skillet. Add spinach to skillet; cook, stirring often, until wilted, about 1 minute. Transfer spinach to a large bowl. Add peas to skillet; cook, stirring often, until warmed through, about 1 minute. Add peas to spinach.

2. 2

   Add bread, goat cheese, dill, mint, and two-thirds of the pancetta to spinach mixture; stir to combine. Whisk together eggs, milk, salt, and pepper in a separate bowl. Add egg mixture to bread mixture; stir until well combined.

3. 3

   Lightly coat a 12-cup muffin pan with cooking spray. Spoon about 1/2 cup bread mixture into each prepared muffin cup. Top evenly with remaining pancetta. Bake in preheated oven 25 minutes. Transfer pan to a wire rack; cool 15 minutes. Remove muffins from pan.

* Per serving · 4 servings · Values may vary.