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.
  • Course: Breakfast


  • Asiago cheese
  • bacon
  • black pepper
  • eggs
  • Extra Virgin Olive Oil
  • Fresh parsley
  • fresh thyme
  • garlic cloves
  • oil packed sun-dried tomatoes
  • onion
  • Salt
  • white mushrooms


  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.
  4. Tips & Techniques