Cut the bacon or pancetta into pieces. In a large skillet over medium high heat cook the bacon or pancetta until rendered, brown and crispy. Be sure not to burn. Drain on a paper towel and set aside.
Using a blender or Vitamin add the milk, egg, oil and cheese. Pulse to blend.
Add the salt, baking powder and half the tapioca flour. Pulse to blend and add remaining tapioca four and cooked bacon (optional). Blend to mix.
Pour into prepared mini muffin pans coated with cooking spray and bake for 22-25 minutes until golden brown.
Serve immediately.
Video
Notes
Feel free to substitute two 1/2-inch thick slices of fresh pancetta for the bacon. This add is optional and not traditional.
Feel free to use Pecorino Romano cheese if Parmesan is not available.
I find tapioca flour at Whole Foods, Sprouts and Trader Joes. Bob’s Red Mill makes it, too. It is sometimes labeled as tapioca starch as well.