Muffin Pan Frittatas with Bacon, Mushrooms, and Sun-Dried Tomatoes
By Marge Perry & David BonomIndividual 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.
- Yield: 12 frittatas
All you need for this recipe and more...
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
- Preheat the oven to 350°F.
- 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
- 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.
