Bacon and Mushroom Frittata Cups

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.  

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:

(affiliate links)

• professional muffin pan https://amzn.to/3B578CB

• flat whisk https://amzn.to/3IWWiRD

• baker’s joy https://amzn.to/3scMnjZ

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BACON AND MUSHROOM FRITTATA CUPS

makes 12 individual servings

Printable Recipe

Ingredients

• 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

Directions

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.

Notes

• 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.

Baked Denver Omelet

Here's a great technique for making an oven-baked omelet that will feed six nicely (twelve if you double the recipe).  I love the simplicity of being able to stir everything together, pour it in a casserole dish, and pop it in the oven to cook rather than having to stand at the stove top, cooking one omelet at a time.  

Some folk disagree about which ingredients are acceptable to include in a Denver Omelet, but most agree that ham, green bell pepper, and onion are a must.  This version also includes cheese which my family considers a mandatory omelet ingredient.  Feel free to adjust to suit your family's taste.

To begin, crack 8 large eggs into a mixing bowl.

Then you're going to need to add a little half and half (whole milk, cream, or evaporated milk work well too).

Add finely chopped onions and green bell pepper.

Of course no omelet is complete without a little cheese.  Cheddar is traditional, but feel free to use whatever you like - even mix a couple of cheeses together.  Cheddar and Mozzarella are a good combo.  I also like Mexican blends.  Monterey and Colby Jack are awesome.  Pepper Jack and Sharp Cheddar rock my world.  You get where I'm going - use what you like.

And don't forget about the ham.

And a touch of salt and pepper.

Whisk together the eggs and half and half.

My favorite whisk to use with eggs is a flat whisk.  I can't believe how much faster the flat tines mix the eggs together than a traditional whisk.  

Less sloshing in the bowl too.

Ta-Da!

Ok, add the chopped onion and pepper.

The cheese...

The ham...

And lastly, kosher salt and ground black pepper.

Mix, mix, mix.

Pour into a 7x11-inch oven-safe casserole dish that's been sprayed with non-stick cooking spray.  To feed a larger crowd, you can double the recipe and bake it in a 9x13-inch casserole dish.

Bake in a preheated 400F oven for about 25 minutes.

You'll know the omelet is done when a knife inserted in the center comes out clean.

Done!

We like to enjoy it drizzled with Sriracha.   

Nom, nom, nom.... mmmmmmm!

Items used to make this recipe:

(affiliate links)

• flat whisk https://amzn.to/32KzSDH

• 7x11 casserole dish https://amzn.to/3HgmG8I

• 9x13 casserole dish (double recipe) https://amzn.to/3re8oQi

• baking spray https://amzn.to/34ip5RB

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Baked Denver Omelet

Makes 6 servings (3 1/2-inch square)

Printable Recipe

Ingredients

• 8 large eggs

• 1/2 cups half and half (or whole milk, evaporated milk, heavy cream, etc).

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped green bell pepper

• 4 ounces shredded cheddar cheese

• 1 cup chopped leftover cooked ham

• 1/2 teaspoon Kosher salt

• 1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 400F and prepare a 7x11-inch oven-safe casserole dish by spraying it with nonstick cooking spray; set aside.

2. In a large mixing bowl, whisk together eggs and half and half.

3. Add remaining ingredients and stir well to combine.

4. Pour mixture into prepared casserole dish and bake about 25 minutes or until a knife inserted in the center comes out clean.

5. Cool for 5 minutes before cutting and serving.

Note

• To double recipe, bake in a 9x13-inch casserole dish and extend the cooking time by a few minutes.   adapted from Taste of Home.