Individual Canadian Bacon Mushroom Frittatas

Ingredients

• 2 largeshallots, thinly sliced
• 150 g (2 cups)mushrooms, thinly sliced
• 15 ml (1 Tbsp.)olive oil
• to tastesalt and pepper
• 2.5 ml (1/2 tsp.)dried thyme
• 4eggs
• 180 ml (3/4 cup)2% milk
• 25 g (1/4 cup)Parmesan, grated
• 60 g (1/2 cup)Havarti, sliced and cut into small dice
• 90 g (2/3 cup)Canadian bacon, precooked and chopped
• 1 pinchnutmeg

Instructions

1. 1

   Soften vegetables

   Warm the olive oil in a medium frying pan over medium-low heat. Add the shallots and mushrooms and sauté for about 10–15 minutes, until soft, seasoning with salt and pepper to taste. Take the pan off the heat and leave the vegetables to cool.

2. 2

   Mix egg filling

   Heat the oven to 190°C (375°F). In a large bowl, whisk together the eggs, salt, pepper, thyme and milk. Add the Canadian bacon, Parmesan, Havarti, cooled mushrooms and shallots, and a pinch of nutmeg; stir to combine.

3. 3

   Line muffin pan

   Cut 12 squares of parchment paper, each 13 × 13 cm (5 × 5 inches). Carefully press one square into each muffin-pan cup, working one at a time, then divide the egg mixture among the 12 cups.

4. 4

   Bake frittatas

   Bake for 20–25 minutes, until golden brown and the eggs are set. Let the frittatas cool slightly before removing them from the pan.

What are individual frittatas?

A frittata is an Italian-style egg dish cooked with other ingredients, though this version takes the form of convenient American-style muffin-pan portions. The eggs set around savoury fillings rather than being folded like an omelette.

Canadian bacon, mushrooms and shallots bring a savoury, gently earthy flavour, while Parmesan and Havarti add saltiness and richness. Baking them individually makes them easy to serve at brunch or pack for breakfast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 85 calories, 7g protein, 3g carbs, 5g fat.

The eggs, Canadian bacon and cheeses provide most of the protein, while the milk and vegetables contribute smaller amounts of carbohydrate. Havarti, Parmesan and olive oil are the main sources of fat, and the mushrooms and shallots add some fibre. Pair a frittata with fruit or a generous salad for a plate with more produce.

Why cook the mushrooms first?

Mushroom moisture: Sautéing the mushrooms and shallots before adding them to the eggs softens them and lets some of their moisture cook away. This helps the filling stay flavourful without making the frittatas watery.

Cooling time: Let the cooked vegetables cool before mixing them into the eggs. This also gives you time to prepare the remaining ingredients and line the pan.

Balancing the cheeses and bacon

Parmesan: Grated Parmesan disperses through the mixture and brings a savoury, salty note. Season the eggs with this in mind, especially if your bacon is also salty.

Havarti and bacon: Small dice of Havarti distribute more evenly through the cups than large pieces. Chopped, precooked Canadian bacon is ready to stir in without extra cooking.

Getting the cups ready

Parchment squares: Cut 12 squares and place them into the muffin cups one at a time, as directed. Press them carefully into place so each cup can hold its share of egg mixture.

Even filling: Stir the mixture before portioning so the bacon, vegetables and cheese do not settle at the bottom of the bowl. Divide it across all 12 cups.

How to tell they are done

Visual cue: The tops should be golden and the eggs should look set rather than wet in the centre. Begin checking at 20 minutes, as the recipe gives a 20–25 minute baking window.

Resting: A brief cooling period makes the frittatas easier to lift from the pan. They will be hot straight from the oven, so handle the parchment carefully.

Serving ideas

Fresh sides: Serve the frittatas with fruit, sliced tomatoes or a green salad for a simple brunch plate. Toast or a small serving of potatoes can make the meal more substantial.

Seasoning: The thyme and nutmeg add gentle warmth without overpowering the filling. Add extra black pepper at the table if you like a sharper finish.

Recipe notes & tips

• Slice the shallots and mushrooms thinly so they soften evenly in the pan.
• Keep the heat at medium-low while cooking the vegetables to avoid browning them too quickly.
• Let the mushroom mixture cool before stirring it into the eggs.
• Cut all 12 parchment squares before filling the muffin pan.
• Stir the filling again just before dividing it so each cup gets a mix of ingredients.
• Check the frittatas at 20 minutes and continue baking only until the eggs are set.

Variations

• Add spinach: Stir in a small amount of wilted, well-drained spinach with the cooled vegetables.
• Change the cheese: Replace Havarti with an equal amount of another cheese that melts well.
• Use fresh thyme: Substitute finely chopped fresh thyme for the dried thyme, adjusting to taste.
• Add red pepper: Mix in finely diced, softened red pepper for extra colour and sweetness.
• Make them meat-free: Leave out the Canadian bacon and add extra mushrooms.

Common mistakes to avoid

• Wet mushrooms: Cook the vegetables until soft before adding them, so excess moisture does not dilute the egg mixture.
• Hot vegetables: Cool the sautéed mixture before combining it with the eggs to avoid warming them prematurely.
• Uneven filling: Stir the mixture before portioning so the fillings do not remain at the bottom of the bowl.
• Overbaking: Check from 20 minutes and remove the frittatas once the eggs are set.
• Rushing removal: Let the frittatas cool slightly before lifting them from the pan.

How to store

Refrigerate cooled frittatas in an airtight container for up to 3 days. Reheat until hot in a microwave or in a low oven; avoid overheating, which can make the eggs firm.

Frequently asked questions