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

By: Marge Perry & David Bonom

  • Yield:

    6 Servings


6 slices bacon, chopped
1 tbsp extra virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
8 oz white mushrooms, thinly sliced
1 tsp chopped fresh thyme
1/4 cup oil packed sun-dried tomatoes, drained and chopped
1/8 tsp salt
1/4 tsp black pepper
1 cup shredded Asiago cheese
3 tbsp chopped fresh parsley
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.


Muffin Pan Frittatas With Bacon Mushrooms And Sun Dried Tomatoes

From breakfast to brinner, grab your little chef and whip up this superfast and kid-friendly muffin pan meal – Muffin Pan Frittatas with Bacon, Mushrooms, and Sun-Dried Tomatoes.

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