Click to view our Accessibility Statement

This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

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

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

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

  • Yield:

    12 frittatas

Print

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 Circulon 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 Circulon 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.