Mini Breakfast Frittatas

• 1/2 whole Onion, Sliced
• 2 whole Potatoes, Shredded
• 3 cloves Garlic, Chopped
• 6 slices Bacon, Chopped
• 1 whole Pepper, Sliced
• 8 whole Eggs
• 1 cup Heavy Cream
• Salt And Pepper, to taste
• 1/2 teaspoons Oregano
• 1 pinch Fresh Basil, Chopped
• 1 pinch Rosemary
• 3/4 cups Mozzarella, Shredded
• 4 Tablespoons Pecorino Romano Cheese, Grated

1. 1. Saute onions, potatoes, garlic, bacon, and peppers in a skillet over medium-low heat until tender (about 10 minutes). Set aside.
2. 2. Beat eggs, heavy cream, salt, pepper, oregano, basil, and rosemary together in a separate bowl. Add in cheeses.
3. 3. Grease muffin pans and preheat oven to 375u0b0F.
4. 4. Layer each cup with a few tablespoons of vegetables and potato mixture (about halfway full).
5. 5. Top with a few tablespoons of the egg mixture. Tap the pan so it spreads evenly and then bake for 18-20 minutes.

onion, potatoes, garlic, bacon, pepper, eggs, heavy cream, salt, oregano, fresh basil, rosemary, mozzarella, romano cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/mini-breakfast-frittatas/ (may not work)