Spring Vegetable Bread Pudding Muffins

• 2 teaspoons olive oil
• 8 ounces pancetta, diced
• 4 ounces baby spinach
• 1 cup frozen sweet peas
• 1 pound multigrain bread loaf, crusts removed, cut into 1-in. cubes
• 4 ounces goat cheese, crumbled
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh mint
• 3 large eggs
• 1 cup whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

1. Preheat oven to 350u0b0F. 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. 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. 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.

olive oil, pancetta, baby spinach, frozen sweet peas, bread, goat cheese, fresh dill, fresh mint, eggs, milk, kosher salt, black pepper

Taken from www.myrecipes.com/recipe/spring-vegetable-bread-pudding-muffins (may not work)