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Bacon and Mushroom Frittata Cups

Patricia Reitz

Individual frittatas are great to keep in the fridge for a quick snack or breakfast on the go.  Feel free to switch up the vegetables, or use sausage instead of bacon.  Make a batch today.

Start by sauteing the bacon and mushrooms together.  Feel free to add a other vegetables too.  I dad a few spears of leftover asparagus in the fridge so I tossed them in.  You'll need about a cup of cooked bacon and vegetables in all. 

Drain the bacon mixture well.

I measured out a cup of the bacon mixture and gathered my eggs.  I started with 10, but didn't have quite enough to fill all the muffin cups so I ended up using 12 in the end.  My eggs were from a farm and were a little on the small side. 

Eggs are notoriously sticky, like cement, so I always spray my pans with Baker's Joy so I know they'll release without any trouble.  

My favorite tool for whisking eggs is a flat whisk.  I can't believe how much faster and better it works than a standard whisk.  Love it!  

See what I mean?  Beautiful.

Divide the bacon/mushroom mixture evenly among the muffin cups.

Transfer the beaten eggs to an "easy pour" container.  This Pourfect Beaker works perfectly.

Fill each muffin cup about 3/4 full.  Note how neat the beaker poured the beaten eggs.  

Bake for 15-20 minutes until done.  Don't be alarmed if the frittata cups puff up high or even look like they're going to pop out of the muffin pan.  They'll settle down shortly after removing from the oven.  

I like to sprinkle each with about 1 teaspoon of shredded cheddar cheese, a few sliced scallions, and a drizzle of Sriracha.  The cheese will melt on the  hot frittatas almost immediately. 

items used to make this recipe:


makes 12 individual servings

Printable Recipe


  • 6 slices bacon, chopped

  • 12 mushrooms, chopped

  • 10-12 large eggs, beaten

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • optional: shredded cheddar cheese, sliced scallions, Sriracha, etc


  1. Preheat oven to 350F and spray a standard 12-muffin pan with Baker's Joy.

  2. In a skillet over medium-high heat, cook chopped bacon and mushrooms together until the bacon is brown and the mushrooms are caramelized; drain, cool, and place in muffin cups.

  3. Combine beaten eggs with salt and pepper; pour over bacon and mushrooms.

  4. Bake in preheated oven for 15-20 minutes.

  5. Remove from oven and sprinkle with optional cheese, scallions, and Sriracha.


  • store leftovers, chilled, in an airtight container. Reheat for a minute or two in the microwave.

  • depending on the bacon you use, you may need to adjust the amount of salt in the recipe.