Muffin Pan Frittata with Bacon, Mushrooms and Sun-dried Tomato

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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.

Ingredients

Recipe Details

  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.

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