2/3 cup water
1 tsp smoked paprika
1/2 tsp kosher salt
4 slices cooked (crunchy) bacon
1 1/2 green onions (white & green parts), thinly sliced
1/3 cup finely grated Parmesan cheese
Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin by coating each cup with cooking spray.
In a large bowl, whisk together eggs, water, smoked paprika, and kosher salt.
In a medium bowl, combine crumbled bacon, chopped green onions, and grated Parmesan cheese. Scoop about 1 tablespoon bacon mixture into the bottom of each muffin tin cup (use up all of the mixture).
Transfer the egg mixture to a bowl or measuring cup with a spout and pour the egg over the bacon mixture, filling each cup to no more than 3/4 full.
Bake until the egg is set and the tops of the frittatas are starting to brown, 25 to 30 minutes. Run a knife or thin metal spatula around the edge of each frittata and gently lift them out. Serve immediately.
(If you have leftovers, let them cool for about 15 minutes, then store in an airtight container. Reheat in a 350 degree oven or toaster oven for 3 to 4 minutes.)
Makes 12 mini frittatas.