Bacon Cheese Frittata - A golden, puffy breakfast or brunch frittata full of onions, eggs, bacon, and cheese. Great for entertaining.
I think frittatas are the perfect thing to serve for a late morning breakfast or brunch. They're easier to cook than omelets but just as satisfying.
I always feel rushed trying to make individual omelets because inevitably the first ones get cold before the last ones are finished. A frittata serves several people and cooks all in one go!
If you're wondering about its origins, it's an Italian dish that's similar to a crustless quiche or an open-faced omelet. The cooking starts on the stovetop but finishes in the oven.
How to Make Bacon Cheese Frittata
Before starting the recipe, heat the oven to 350 degrees.
Heat an ovenproof skillet over medium heat. Add the butter and green onions and cook until the onions are tender. Takes about three minutes.
While the onions are cooking, beat the eggs together with the milk and stir in the salt and pepper.
When the onions are done, pour the egg mixture into the pan with the onions and stir them together. Add the parsley and the bacon. Cook for 4 to 5 minutes, occasionally lifting the edges with a spatula or spoon to allow the uncooked mixture to flow underneath.
When the eggs are beginning to set but still quite liquid, remove the pan from the heat. Swirl the sour cream over the top and sprinkle with the cheese.
Place the pan in the oven and cook for about 6-8 minutes or until the frittata is puffy and golden. Remove the pan from the oven and sprinkle with additional parsley. Just to make it look pretty.
Serve warm or at room temperature.
Variations and Substitutions
Frittatas are very versatile! Instead of bacon, you can substitute almost any protein of your choosing. Ham, sausage, and leftover roasted chicken are always great.
And feel free to add cooked veggies into the mix. Peppers, onions, spinach and tomatoes are all good choices. Just make sure they're cooked and drained well before adding them.
You can also change up the cheese. Gruyere or Swiss are great choices as are cheddar, Parmesan, and feta.
You'll need a small ovenproof skillet for making the frittata. An 8-inch or 10-inch size is best. If you don't have one, you can transfer the mixture to an 8x8 baking dish or a pie dish to finish cooking in the oven.
Make it a Meal
Make your frittata a complete meal by serving it along with roasted potatoes, fresh fruit, a mixed green salad, and toast, rolls, or biscuits.
Other Frittata Recipes Curated for You
- Frittata with Bacon, Corn, and Gruyere from Serious Eats
- Leftover Turkey and Sweet Potato Frittata from Skinny Taste
- Roasted Tomato Caprese Frittata from Joyful Healthy Eats
- Keto Jalapeno Popper Frittata from I Breathe I'm Hungry
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Bacon and Cheese Frittata
- 2 tsp butter
- 3 green onions thinly sliced
- 6 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 4 slices bacon cooked and crumbled
- 1 tbsp chopped fresh parsley
- ¼ cup sour cream
- ¼ cup Monterey Jack cheese grated
- Preheat the oven to 350 degrees.
- Add the butter to an 8-inch ovenproof skillet over medium heat. Saute the green onion until tender, about 3 minutes.
- While the onions cook, beat the eggs with the milk in a small bowl. Stir in the salt and pepper.
- When the onions are tender, pour the egg mixture to the pan. Stir in the parsley and crumbled bacon.
- Cook for 4-5 minutes, lifting the edges of the egg mixture to allow uncooked mixture to flow underneath.
- When eggs are beginning to set but still very soft, remove the pan from the heat and swirl the sour cream on the top.
- Sprinkle with cheese and place in the oven for about 6-8 minutes or until the frittata is puffed and golden.
- Serve warm or at room temperature.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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