Bacon and cheddar frittata nests

Instead of making a fancy dinner for Valentine's Day, I decided I wanted to make a big breakfast on Sunday morning.  Of course I made a rich, sinful, chocolatey dessert for Valentine's Day, but I'll get to that later.  For breakfast, I couldn't decide if I wanted to go the eggs and bacon route, or the pancake route.  Since it was a special occasion and I'll take any reason to go overboard on food, I decided to do both.  

These "frittata nests" were the perfect solution for the savory part of the meal because they include all of my favorite savory breakfast foods: eggs, bacon, hash browns, and cheese!  They even have zucchini in them which ups the nutritional stats but doesn't take away from its cheesy deliciousness.  A great thing about this recipe is that it could be played around with depending on what type of cheese and meat you like.  How about ham and swiss? Sausage and pepper jack?  Prosciutto and goat cheese?  Pancetta and brie?  The possibilities are endless.  Paired with some buttermilk pancakes and a mug of coffee, it was the perfect Sunday morning breakfast. 

adapted from Sweet and Savory 

6 eggs

1 cup milk

1/2 tsp dry mustard powder

4 slices bacon, cooked and chopped

1 cup shredded sharp cheddar cheese

2 1/2 cup shredded hash browns

1 cup zucchini, shredded

Directions:

Preheat oven to 400 degrees F.  Spray 12 muffin tins with cooking spray.  

In medium bowl, combine hash browns and zucchini.  Season with salt and pepper.  Place in bottom of muffin tins, firmly pressing on bottom and up the sides to create a "nest."  

In another bowl, whisk together eggs, milk, mustard powder, bacon, and cheese.  Season with salt and pepper.  Fill nests evenly with egg mixture.  

Bake in preheated oven for 30-40 minutes, until top is golden brown and egg mixture is set.