Savory Bacon & Mushroom Frittata Muffin Sandwiches

"Bacon and mushroom frittata cups baked in a muffin pan with cheddar or Gruyère cheese, served on toasted wholemeal English muffins with a homemade cherry tomato jam made with olive oil, garlic, honey, balsamic vinegar, and herbs de Provence. Includes instructions for making the tomato jam, cooking the bacon and mushrooms, baking the frittata cups, and assembling the sandwich with butter spread on the muffins to prevent sogginess. Recipe serves 4-6 and uses metric units."

flick_in_the_kitchen

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2/8/2026

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Mini frittata cups with smoky bacon, mushrooms, and melted cheese, paired with homemade cherry tomato jam on toasted wholemeal English muffins.

breakfast baked cheese bacon vegetarian-option

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Comments

Name: Savory Bacon & Mushroom Frittata Muffin Sandwiches
Yield: 4
Ingredients: 200g cherry tomatoes, halved; 2 tbsp olive oil; 2 garlic cloves, minced; 1 tbsp honey; 1 tbsp balsamic vinegar; 1 tsp herbs de Provence; 150g bacon, diced; 150g mushrooms, sliced; 6 large eggs; 50ml milk; 100g cheddar or Gruyère cheese, grated; 1 tbsp butter, softened (for muffins); 4-6 wholemeal English muffins, split

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