Muffin Pan Frittatas with Bacon, Mushrooms, and Sun-Dried Tomatoes

By Marge Perry & David Bonom

Individual frittatas filled with bacon, mushrooms, sundried tomatoes and savory seasoning may be served warm or at room temperature. They are great for brunch for a crowd, buffet gatherings, and luncheons.

  • Yield: 12 frittatas
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INGREDIENTS

  • 6 slices of bacon chopped
  • 1 tablespoon of extra virgin olive oil
  • 1 cup of chopped onion
  • 2 garlic cloves minced
  • 8 ounces of white mushrooms thinly sliced
  • 1 teaspoon of chopped fresh thyme
  • 1/4 cup of oil packed sun-dried tomatoes drained and chopped
  • 1/8 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 cup of shredded Asiago cheese
  • 3 tablespoons of chopped fresh parsley
  • 10 large of eggs lightly beaten

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Heat a large nonstick skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 6-7 minutes. Remove from pan with a slotted spoon and reserve. Add the oil to the skillet and heat. Stir in the mushrooms and cook, stirring occasionally, until browned, about 9-10 minutes. Add the onion, garlic, and thyme and cook until slightly softened, about 3-4 minutes. Add the sun-dried tomatoes, reserved bacon, salt, and pepper
  3. Bake in the center of the oven until puffed and lightly browned, 19-20 minutes. Remove from the oven and serve warm or at room temperature.