Bacon Cheese Mini Frittatas
Olivia Davis for KCTS 9 Cooks
This one is a KCTS 9 staff potluck brunch favorite — individual frittatas packed with cheesy goodness.
Yield: makes two dozen mini frittatas
1 cup milk or cream
2 cups shredded cheese (I used a cheddar-Asiago mix)
15 strips bacon, diced
1 large yellow or sweet onion, diced small
1/4 cup minced garlic
grated Pecorino Romano for topping
chopped chives for garnish
Heat oven to 350 degrees. Generously butter muffin tins.
In a saute pan, cook onions, bacon and garlic until well browned and caramelized. This is the key to flavor. Set aside and allow to cool.
In a large bowl, lightly beat eggs and milk. Add cheese and the bacon mixture. Pour mixture into muffin tin, or use a 1/3-cup measure, to fill almost to the top. They will puff up when baking but lose loft as they cool. Bake at 350 degrees for 25 minutes; top with grated cheese in the last five minutes of baking. Finish with chopped chives for garnish.
Cook’s note: The bacon sinks to the bottom somewhat, so you could reserve some crisp pieces to add to the top with the cheese in the last five minutes of baking. I also added some chopped fresh spinach, a very small amount, for color. I think just about any chopped cooked vegetable, such as broccoli, would make for a nice variation.