Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Grease indicated number of pie pans with butter.
2. 6996681 Upgrade to a paid membership 3282 to unlock all instructions 21229
3. 5507083 Upgrade to a paid membership 46983 to unlock all instructions 46020
4. 8496498 Upgrade to a paid membership 48492 to unlock all instructions 82744
5. 4028826 Upgrade to a paid membership 55980 to unlock all instructions 84149
6. 8541923 Upgrade to a paid membership 35069 to unlock all instructions 44864
7. 6364887 Upgrade to a paid membership 13215 to unlock all instructions 58735
8. 8278194 Upgrade to a paid membership 99823 to unlock all instructions 35792
9. 3517870 Upgrade to a paid membership 53481 to unlock all instructions 75096

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Prep from frozen
2. 1922816 Upgrade to a paid membership 41145 to unlock all instructions 32204

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Grease indicated number of pie pans with butter.
2. In a skillet over medium heat, saute onions and mushrooms in olive oil until onions are translucent.
3. In a large bowl combine ricotta cheese, yogurt, and eggs until creamy. Add in nutmeg, pepper, salt, and herbs de provence.
4. Gently fold in bacon, asparagus and mushrooms.
5. Pour into prepared pans.
6. Bake at 400F for 40 minutes.