Recipes » Breakfast Recipes » Bacon Cheese Frittata

Bacon Cheese Frittata

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5 from 4 votes
A golden, puffy breakfast or brunch frittata full of onions, eggs, bacon, and cheese. Great for entertaining.
Prep Time 5 minutes
Cook Time 15 minutes
Bacon Cheese Frittata in a skillet

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.

Bacon Cheese Frittata in a skillet

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

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Before starting the recipe, heat the oven to 350 degrees.

Green onions cooking in butter in a skillet.

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.

Collage showing how to add eggs, bacon, and parsley to skillet with cooked onions.

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.

Collage showing the addition of sour cream and then cheese on top of partially cooked eggs in skillet.

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.

Equipment Notes

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 8×8 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.

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Bacon Cheese Frittata in a skillet

Bacon and Cheese Frittata

A golden, puffy breakfast or brunch frittata full of onions, eggs, bacon, and cheese. Great for entertaining.
5 from 4 votes
Print It Rate It Text It
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 188kcal
Author: Lana Stuart

Ingredients

  • 2 teaspoons butter
  • 3 green onions thinly sliced
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 slices bacon cooked and crumbled
  • 1 tablespoon chopped fresh parsley
  • ¼ cup sour cream
  • ¼ cup Monterey Jack cheese grated

Instructions

  • 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.

Notes

Instead of bacon, you can substitute almost any protein of your choosing. Ham, sausage, and leftover roasted chicken are always great.
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 8×8 baking dish or a pie dish to finish cooking in the oven.
Make your frittata a complete meal by serving it along with roasted potatoes, fresh fruit, a mixed green salad, and toast, rolls, or biscuits.

Nutrition Information

Serving: 1 | Calories: 188kcal | Carbohydrates: 2g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 267mg | Sodium: 462mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 757IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 1mg

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.

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16 Comments

  1. Wow, and as I read this today I sit here with it pouring out again and wishing it would stop. Major flooding going on here again after we were just starting to recover from Irene. Grumpy is supposed to go north of us to our old home this weekend and its not looking too good. Roads are closed everywhere! Would love to send more of this rain your way!!

    Love your frittata. I have never made one but this sounds delicious…would made a great dinner for us some evening!

    1. I’ve been hearing about all the rain up your way, Shelby. Hope you stay high and dry and safe! And, yes, frittatas are great for any time of day. Put a nice salad with it for lunch or a light supper.

  2. I can’t wait to try this! I have a girlfriend coming to stay with me next weekend, and I know she will love this Frittata! :-D

  3. I absolutely love frittatas and this looks wonderful. We’re getting way too much rain here in Boston now… Wish I could send some to Texas!

  4. Delicious recipe, but I have a more pressing question.

    What kind of skillet is that? Brand, etc? It looks absolutely fantastic and I don’t have anything quite like it.

    I want your skillet.

    1. It’s an 8-inch Emeril skillet. That is great cookware. I’ve had it for two or three years and use it every day. Still looks like brand new.

  5. Thanks for the link and loved your post! We have been fighting Lee as well, but thankfully the rains have stopped….at least for now. Have a great week!