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

By Marge Perry & David Bonom

  • Yield:

    6 Servings

  • Course:

     6 Servings


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


  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