Add pancetta to preheated skillet and cook until crisp on medium-high heat. Remove and set aside.
Put onions in the preheated skillet with 1 Tbsp. of butter. Once the onions start cooking, add brown sugar and cook until soft.
Add granola to a bowl and place next to the egg bowl.
Lay out slices of bread and spread butter on one side of each slice, using 2 Tbsp. butter total. On unbuttered side, spread a thick layer of ricotta.
Top ricotta with onions and pancetta and cover with remaining slice of bread. When closed, dip the entire sandwich in the egg mixture and transfer to the granola to completely coat all sides.
Preheat a nonstick pan and melt 2 Tbsp. butter using low to medium heat. Once butter is melted, add sandwich and cook 90 seconds, pressing down with a spatula. Flip and repeat until crisp. Remove, cut and serve.
15 oz. Galbani® Ricotta4 eggs1/2 cup milk1 – 4 oz. package of diced pancetta1 small red onion, sliced thin5 Tbsp. softened butter, divided1/2 cup brown sugar2 cups granola8 slices cinnamon swirl bread