Bacon Cheddar frittata recipe

Bacon Cheddar frittata recipe

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  • Recipes
  • Dish type
  • Breakfast
  • Brunch

When you need a quick and easy supper and your cupboards are almost bare, turn to this delicious and easy to make frittata. Pair with a green salad or with chips for a hearty meal in a flash! This also works fabulously as a brunch dish.

674 people made this

IngredientsServes: 6

  • 6 eggs
  • 250ml milk
  • 30g butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons chopped spring onion
  • 5 rashers bacon, cooked and diced
  • 120g grated Cheddar cheese

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 28x28cm (11x7 in) baking dish. Sprinkle with onions, bacon and cheese.
  2. Bake, uncovered, at 180 C / Gas 4 for 25-30 minutes or until a knife inserted near the centre comes out clean.

More ideas...

This is a great base recipe. Instead of adding bacon, you can try adding any of the following: cooked and diced ham; chopped chorizo; chopped and sauteed mushrooms; chopped and sauteed spinach; tinned salmon; chopped and sauteed peppers. The possibilities are endless!

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Reviews & ratingsAverage global rating:(366)

Reviews in English (266)

This frittata is so easy to make, and so delicious! My husband loved it. I used streaky bacon and mild cheddar. delish!-19 May 2011

so tasty and so so easy to make I use onions and mushrooms-05 Aug 2015

Delicious & so easy to make!-29 Jun 2015

Three cheese caramelized onion and bacon frittata

An easy meal that goes from fridge to table in less than 30 minutes, this three cheese caramelized onion and bacon frittata is perfect for breakfast, lunch or dinner!

It may still be summer vacation but for me it’s one of the busiest time of the year. Between playdates at the park, enjoying some sun at the beach or splashing at the pool I’m daily out of the house. I hardly have time to catch up with the laundry and preparing for dinner is always a race against time.

One pot dinners have become my go-to meals and dinners that take less than 30 minutes from the fridge to the table are by far a favorite!

Making a frittata for dinner not only saves me time but makes everyone happy! My family loves egg dishes!

A frittata is basically a super simple, super easy crustless quiche. It doesn’t take a lot of time to make, and it’s amazing. It’s like a big baked omelet. It takes 5-7 minutes to par-cook the ingredients in the skillet and finish it in the oven.

Another huge advantage to frittatas is that you can use random leftover ingredients or whatever you may have on hand at the moment. For this frittata I used onions, garlic, bacon, Jarlsberg cheese, smoked cheddar and Asiago cheese. But you can change the cheeses by using your favorite melting cheese and throw in some veggies as well.

Usually a frittata is made in a 10″ cast iron or a good skillet. I love my Calphalon Tri-Ply stainless steel omelet pan. (It’s from the same set like the deep dish skillet I made the creamy cheese tortellini and chicken in). For easy removal you can use a non-stick skillet.

One frittata makes plenty for four to six people but I love having leftovers for breakfast the next day. They are almost as good as frittata straight from the oven.

To make this three cheese caramelized onion and bacon frittata you start by slowly cooking the onion, garlic and bacon over low flame until soften and starts to caramelize.

I love caramelized onions. Brings out the sweetness! Vidalia is one of my favorite onions but you can use whatever you have in the pantry! For other recipes using caramelized onion you can check my caramelized onion dinner rolls and caramelized onion and asparagus strata.

Once the onion is cooked, slowly pour in the lightly beaten eggs mixed with the shredded cheese. Cook until the edges set and continue cooking the frittata in a hot oven.

Once the eggs are puffed, remove the frittata from the oven and serve warm or cold with a light salad.

An easy meal that goes from fridge to table in less than 30 minutes, this three cheese caramelized onion and bacon frittata is perfect for breakfast, lunch or dinner!

Spinach Bacon Cheese Frittata

Spinach Bacon Cheese Frittata is the perfect recipe to make for brunch when company is coming or you just want to celebrate the weekend with your husband!


  • 6 eggs
  • 1 tsp salt
  • ½ tsp pepper
  • 4 strips bacon, diced
  • ½ cup onion, chopped
  • &frac13 cup sliced grape tomatoes
  • 4 cups fresh spinach
  • ½ cup heavy cream
  • ½ cup cheddar cheese, shredded
  • chopped chives for garnish optional


  1. Preheat the oven to 350 degrees.
  2. In an oven-safe pan, cook the bacon. Once it's fully cooked, remove the bacon from the pan and set aside.
  3. Add the onions to the pan and cook for a few minutes or until they're translucent.
  4. Add the tomatoes and spinach. Cook for another few minutes or until the spinach is wilted.
  5. Add the bacon back to the pan and stir until everything is combined.
  6. Whisk the eggs, heavy cream, salt and pepper in a bowl. Add the egg mixture along with the cheddar cheese to the pan.
  7. Stir everything together and immediately place in the preheated oven for 15 minutes or until the eggs do not jiggle in the middle.
  8. Garnish with the chopped chives if desired.
  9. Let cool slightly before slicing and serving.

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Nutrition Information:


Serving Size:

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Bacon Asparagus Frittata Recipe

Bacon Asparagus Frittata recipe is perfect for breakfast or brunch! Filled with eggs, bacon, asparagus, and cheese. Low-carb and Keto friendly, this recipe is great for any occasion. Whether it’s brunch or dinner, this Bacon Asparagus Frittata recipe our go-to for an easy low-carb and impressive dish. This recipe has the perfect macros if you’re following a Keto diet with only 3 net carbs per serving.


Everyone around me is still drinking the Keto Koolaid and I’m trying to make recipes that are great for them and tasty for everyone else. This Bacon Asparagus Frittata recipe is a fit for ALL my people.

Easter is around the corner and it means brunch with family and friends. When I think brunch I think eggs. Currently I’m dreaming about Cadbury eggs but don’t worry I didn’t put those in here. My mom used to buy crates on crates of them (of course we have ten kids in our family).

My mom used to hide our Easter baskets in the backyard and we would have to search to find ours. I have such vivid memories of finding my basket and immediately opening the first Cadbury egg (which had already started to melt in the Arizona sun) and devouring it right away.


Um, hello! Bacon, cheese, eggs, asparagus…how can you go wrong?


I realize that asparagus might not be everyone’s favorite so here are some other low-carb veggie options to substitute for asparagus. You can also just leave it out.

Recipe FAQs and Expert Tips

Frittatas can have some carbs depending on what is included in the recipe. Some vegetables have more carbs than others, so if you are concerned about the number of carbs, stick to vegetables with a lower carb count.

Typically, a cast-iron skillet is recommended for making frittatas. A 10"-12" is usually preferred. Cast-iron pans distribute the heat consistently and as a result, food is cooked evenly.

Another reason that cast-iron skillets are used to make frittatas is that they can go from the stove-top into the oven, which is how frittatas are cooked.

Frittatas should not be overcooked, or they will become dry and rubbery. The best way to tell when a Frittata is ready is when it is set and the center is slightly jiggly.

Keep in mind, the frittata will continue to cook as it sits in the pan from the residual heat in the pan.

  • If there is an excess amount of bacon grease, drain most of it, before adding the eggs to the pan.
  • Don't over mix the eggs. This can incorporate too much air into the eggs which will cause the Frittata to puff up and eventually collapse. As a result, the Frittata will end up dense instead of light and fluffy.
  • This Keto Frittata freezes well in an airtight container, for up to a few months.
  • To reheat frozen Frittata, defrost in the fridge overnight and then reheat in a 350-degree F. oven for approximately 5 minutes.
  • Frozen Frittata becomes soggy and rubbery if reheated in the microwave so if possible, use the oven.
  • This Keto Frittata isn't just for breakfast. It is filling enough to be served for lunch or dinner.

Easy, Breezy, Cheesy: Cheddar, Bacon, and Leek Frittata

With Spring and Summer weather comes picnic season. Generally, these blissful afternoons spent relaxing in the park are fueled by a stop at my favorite specialty foods shop to pick up some cheese, bread, wine, and fruit, but occasionally I prepare a slightly more involved, less spontaneous spread. Often this centers around a portable, low-fuss, room-temperature-friendly, and — most importantly — delicious dish: the frittata.

This bulked-up, bacon-studded iteration will be no exception. I can already picture it: me, a few friends, a bottle or two of rosé, hearty slices of this frittata, a basket of berries, and, ultimately, sun-drenched bliss.

Broccoli, Bacon & Cheddar Frittata

We’ve all been there. It’s Dinnertime, and there’s hardly anything in the fridge. If you’ve ever been at a loss for what to make when a scenario such as that arises, the ever-faithful frittata will be your savior! We loaded this Frittata up with Broccoli, Bacon & Cheddar. If you have another combination of veggies to use up, go for it! Learn how to make this frittata, and before you know it, you will be coming up with your very own flavor combinations. Want to use up some odds and ends you have in the fridge? A frittata is a great way to do that!

This Broccoli Bacon and Cheddar Frittata is an open-faced omelet. Don’t get me wrong, I do love a good old-fashioned omelet but when it comes time to get it out of the pan. Well, sometimes, that becomes a spectacle. I either break it in half as I am sliding it out of the pan or it rolls and dives onto the plate and ends up looking like a garage sale. For these reasons, I tend to gravitate to my frittata friend. There’s no folding or rolling involved!

Do I have to own a cast-iron skillet for this recipe?

Nope! If you have a 10-inch non-stick skillet you are in business! I cook frittatas in a cast-iron skillet because I love how rustic it looks, but it’s completely optional. (Above link is an affiliate link. If you purchase the skillet via the link I may receive commission from Amazon at no extra cost to you. Thank you for the support if you do decide to purchase).

What if I don’t eat bacon?

No worries! Omit the bacon and add more veggies to the mixture! Your frittata will still be delish!

How does the top of the frittata cook?

We are going to cook the bottom side on the stovetop and then place the pan under the broiler of the oven for a few minutes to cook the top side. If you aren’t using a cast-iron skillet make sure the handle is oven-safe. In a pinch, I have wrapped several layers of aluminum foil around the handle if I wasn’t sure it could take the heat from the broiler.

If you are planning to serve the frittata for brunch, I highly recommend making our Triple Berry & Ancho Chile Sangria go along with it! Our Blueberry Lemon Coffee Cake would be a fabulous addition as well! What do you like to serve at brunch? Let me know in the comments section below! I would love to hear about the dishes you and your family enjoy! If you would like to receive our newsletter, you can sign up via the subscribe box at the bottom of the page. We create a couple of new recipes each week, and they will be sent directly to your inbox if you subscribe! We wish you an EGG-cellant day!

Breakfast Frittata Recipe:

Frittatas and omelets are great way to use up a bunch of eggs and bacon in a hurry.

This Tomato, Bacon and Cheese frittata is low carb and gluten free. And it uses Leftovers!

  • Put in anything you think will add flavor.
  • Have cilantro? Chop it up and put it it there
  • Out of tomatoes? Maybe you have salsa instead? .
  • Onions, garlic even celery will be great in this recipe. Just cook these in with the bacon before adding them to the mix.
  • What else have you got hanging about in the fridge? It just might be an excellent addition.

This egg frittata recipe is very simple to make. The versions you can create are infinite!

My Sundried Tomato Kalamata Olive Frittata is an example of that. I have used many leftovers up in this egg casserole for both dinner and breakfast. Get creative with your spices too!

All it takes is chopping the veggies. Cooking the bacon on the stove before baking is important too. You want it completely cooked before adding it to the frittata for perfect texture and flavor.

ABOUT BACON and other smoked meats:

We went years and years without bacon on our menus. Dave insisted on avoiding the bad chemicals that bacon contains. Sodium nitrites in particular.

Now you can find bacon without the nasty additives right in the local grocery store.

Are struggling to find good sustainably sourced non processed smoked bacon and other meats? Try butcher box(referral link).

Find a good local brand in your area for natural smoked meats if you can. It&rsquos So worth it to support local farmers.

Read this article on Natural Uncured bacon for more information about why uncured smoked meats are best for your family.

Find a source for good quality uncured lower salt meats. Put bacon back into your diet.

Bacon and eggs=Happiness. This Frittata Recipe is an awesome way to enjoy both!


This frittata recipe is low carb. With about 9 frittata carbs per serving as the recipe is written. You CAN make it even lower carb by replacing the milk with heavy cream. Low carb veggies will also lower the carbs in this recipe to make it a keto frittata.

Eggs are naturally high protein and fat with little carb value. They are always a great choice for low carb dieters. Bacon is perfect for building the flavor and sustaining fats a keto frittata recipe requires.

Your home will overflow with yummy bacony breakfast smells and fill tummies with a scrumptious low carb egg frittata. Enjoy!

If you purchase items from our affiliate links we may receive a small commision at no extra charge to you. Thank you for supporting Homemade Food Junkie.

Baked Cheddar Frittata Recipe

Nothing beats a baked cheddar frittata. This tasty and protein-rich dish is chocked full of flavor, and it&rsquos also rather easy to make. This oven baked frittata recipe makes six servings, and it&rsquos a great dish to cook if you&rsquore planning a fun family lunch or a large gathering. It&rsquos packed with protein rich eggs, healthy veggies and lots of tasty Cabot cheddar. After trying this recipe, please make sure to rate and review it. We&rsquod love your feedback!

To assemble this cheddar frittata you&rsquoll need the following ingredients: eight large eggs, milk, salt, ground black pepper, cooked veggies (you can also substitute with cooked potatoes or even cooked pasta) and eight ounces of Cabot Sharp Cheddar (you can also substitute that particular cheese for Cabot Extra Sharp Cheddar, Cabot Pepper Jack, or Cabot Lite50 Sharp Cheddar). Start by preheating your oven to 425°F then, combine your eggs, salt and pepper together. Add your vegetables into a baking dish that you&rsquove brushed with oil, and then pour your eggs on top of that. Bake everything for 20 to 25 minutes. You can serve it immediately, or you let it cool to room temperature. It&rsquos up to you!

If you like this dish, you&rsquoll love our vegetable frittata recipe! Made with our very own Alpine Cheddar, it&rsquos the perfect combination of fluffy eggs and cheesy goodness. Cabot is a cooperative of over 800 farm families, so we understand just how important it is to only serve the best to your loved ones at mealtime. We&rsquore positive that you and your family will love this cheddar frittata, but we&rsquod love to hear your thoughts so please be sure to leave a review!


Olive oil or nonstick cooking spray
8 large eggs
3 tablespoons milk
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups diced cooked vegetables and/or cooked potatoes or pasta
8 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar, Cabot Pepper Jack or Cabot Lite50 Sharp Cheddar (about 2 cups)

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.


PLACE rack in upper third of oven and preheat oven to 425°F. Brush 7-by-11-inch or similar 2-quart baking dish with olive oil or coat with nonstick cooking spray.

WHISK eggs, milk, salt and pepper until combined and frothy, in bowl.

DISTRIBUTE vegetable mixture evenly in dish. Scatter most of cheese on top, leaving a few tablespoons aside. Pour egg mixture evenly over solids, using a fork to make sure it is mixed in.

BAKE frittata for 20 to 25 minutes or until puffed and not runny in center (poke small knife in center to check).

REMOVE from oven and sprinkle with reserved cheese. Cut into pieces and serve immediately, or let cool to room temperature.

Bacon-Mushroom Frittata

Fellow southerner and best-selling cookbook author, Morgan Murphy, recently sent me a copy of his latest cookbook for Southern Living. Bourbon & Bacon: The Ultimate Guide to the South’s Favorite Food Groups reflects his love of “the smokiest and most American flavors known to man”. This cookbook is not for the faint of heart. In Morgan’s words, “The total fat and alcohol content of Bourbon & Bacon is the caloric equivalent of a nuclear weapon.”

Murphy divided the book into two sections: one for bourbon and the other for bacon. Most recipes feature one or the other ingredient, but he has created a few recipes that combine both ingredients.

The bourbon section of the book contains five chapters: In the Barrel, By the Glass, By the Pitcher, In the Jar, and For Dessert. In the first chapter, Murphy describes everything you’d want to know about this brown liquor, from ingredients, distillation, and aging to the craft of mixing and which glass you should use for each cocktail. Subsequent chapters present recipes for individual cocktails larger quantity cocktails butters, jams, dressings, and sauces and desserts respectively.

I’ve never been a big bourbon drinker, but after reading this book, I feel challenged to give this liquor another shot. His amusing cocktail names range from The Uncle Bubba and The Southern Peach to Lots of Ins, Lots of Outs and Br’er Rabbit. For each cocktail, Murphy suggests his favorite bourbon for the recipe.

I was particularly intrigued by some of his non-cocktail bourbon recipes. In these sections of the book, Murphy created recipes for Bacon, Onion, and Bourbon Marmalade Bourbon Pecan Butter Bourbon Vinaigrette and Fig and Bourbon Compote. Dessert recipes include Sticky Bourbon Toffee Pudding, Bourbon-Cream Cheese Brownies, Bourbon-Banana Pudding Panna Cotta, and Turtle Bourbon Pecan Tart.

Now on to my favorite portion of the book: Bacon! Part Two of the book comprises five chapters as well: The Wonder Meat, Party Starters, Bacon Sides, Bacon Mains, and Pig Candy. Once again, Murphy starts this section of the book with a ton of information on the background of pig farming and bacon.

His Party Starters chapter features fantastic appetizers, including Bacon Pimento Cheese, Fried Green Tomato and Bacon Biscuits, Chicken and Bacon Satay, and Bacon-Grit Fritters. The Bacon Sides chapter includes recipes for Heirloom Tomato Salad with Bacon and Sweet Corn, Apple-Pear Salad with Maple-Pecan Bacon, Tennessee Cheddar-Bacon-Ale Soup, and Big Bad Bacon Mac ‘n’ Cheese.

Some of my favorite recipes in the book appear in the Bacon Mains chapter. In this chapter, Murphy has created recipes for BLT Benedict with Avocado-Tomato Relish, Bacon-Wrapped Halibut Filets, Thai Curry Mussels, and Bourbon Molasses Braised Pork Belly with Fried Oysters.

Of course, you can’t forget about dessert and in the Pig Candy chapter, you’ll find recipes for Pecan Sugared Bacon, Bacon Peanut Brittle, Roasted Banana-Bacon Beignets, and Bacon Apple Pie.

For today’s post, I chose to make Murphy’s Bacon-Mushroom Frittata from this book. This quick and easy breakfast takes minutes to prepare is quite delicious.