Ingredients

• 4 large eggs

• ¼ cup half-and-half

• ¼ cup thinly sliced green onions

• ½ teaspoon pepper

• ½ teaspoon salt

• ½ cup diced mushrooms

• ½ cup diced ham

• ½ cup queso fresco

• 4 slices bacon

• Garnish: balsamic glaze

Directions

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Generously spray 12-cup nonstick muffin tin with vegetable oil spray. Whisk eggs and all ingredients, except bacon together in large bowl.

2. Divide frittata filling evenly among muffin cups. Using ladle, evenly distribute egg mixture over filling in muffin cups.

3. Cut bacon into1.5-inch strips and layer on top of each portion

4. Bake until frittatas are lightly puffed and just set in center, 9 to 11 minutes. Transfer muffin tin to wire rack and let cool for 10 minutes. Run plastic knife around edges of frittatas, if necessary, to loosen from muffin tin, then gently remove and serve.

5. Garnish with drizzle of balsamic glaze