Step 1

1 Preheat the oven to 350u00b0F.

Step 2

2 Lightly dampen a paper towel with a small amount of olive oil and wipe the inside of each cup in a 12-cup muffin pan.

Step 3

3 Heat a large skillet over medium heat. Add the bacon and book until crisp, tuning once, 6 to 7 minutes.

Step 4

4 Transfer to a plate lined with paper towel to drain.

Step 5

5 When cool enough to handle, chop the bacon and set aside.

Step 6

6 Pour off all but 1 tablespoon of the bacon fat from the skillet and return to the stove over medium-high heat.

Step 7

7 Add the onion, bell pepper, and basil; cook stirring occasionally, until the vegetables are starting to soften, 2 to 3 minutes.

Step 8

8 Add the asparagus and cook until bright green, 4 minutes.

Step 9

9 Remove from the heat and stir in the chopped bacon.

Step 10

10 Divide the mixture evenly among the prepared muffin cups.

Step 11

11 Whisk together the eggs, salt, and black pepper in a bowl.

Step 12

12 Divide the mixture evenly among the muffin cups.

Step 13

13 Bake until the eggs have puffed up and set, 17 to 18 minutes.

Step 14

14 Remove the frittatas from the muffin pan and serve warm or at room temperature.