Preheat oven to 400°F. Cut out twelve 4-inch rounds from tortillas; press into 12 muffin cups. Bake for 3 to 4 minutes or until lightly crisped but not browned.
Divide pancetta, red pepper, goat cheese and green onion among tortilla cups.
Whisk together eggs, milk, Parmesan and pepper; divide evenly among tortilla cups. Bake for about 15 minutes or until filling is set.
Tip: To cook pancetta, heat large skillet set over medium heat. Sauté pancetta for 5 to 8 minutes or until golden and crispy. Drain on paper towels.
