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
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.