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Muffin Pan Frittatas recipe

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

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.

Ingredients

Recipe Details

  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; cook 2 minutes. Remove from the heat and divide evenly among a nonstick 12-cup muffin pan. Top each cup with the cheese and parsley. Pour the beaten eggs into the cups to fill them about 3/4 of the way.
  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.
  4. Tips & Techniques

    Individual frittatas are perfect for brunch and buffet parties—as well as lunch. They may be made ahead and served at room temperature.

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