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

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

1. Preheat the oven to 350°F.

2. Heat a large Circulon 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 Circulon 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.